A refreshing Mediterranean-inspired salad featuring crisp greens, toasted almonds, and a tangy vinaigrette.
Toast the sliced almonds in a non-stick skillet over medium heat, stirring frequently until golden and fragrant.
Keep an eye on the almonds as they can burn quickly. Stirring constantly ensures even toasting.
Wash and dry the romaine lettuce thoroughly, then chop it into bite-sized pieces.
Using a salad spinner helps remove excess water, keeping the lettuce crisp.
Thinly slice the red onion and chop the parsley finely.
Soak the onion slices in cold water for a few minutes to reduce their sharpness.
In a mixing bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the lettuce, red onion, parsley, and toasted almonds in a large bowl. Drizzle with the dressing and toss gently to coat.
Toss the salad just before serving to keep the greens fresh and crisp.
Serve the salad immediately, garnished with additional parsley if desired.
For a more elegant presentation, serve the salad on chilled plates.
