1 lb broccoli, florets shaved cross wise; stems shaved lengthwise
Assorted summer lettuces, torn into bite-sized pieces
¼ cup pepitas, toasted
1 large lemon, juiced
3 oz Parmesan cheese (optional)
Salt and pepper
Place pepitas in cold pan and toast on medium heat until fragrant, stirring constantly.
Combine shaved broccoli and lettuces. Dress with lemon juice, olive oil, salt and pepper. Mix well.
Divide salad between six plates, garnish with toasted pepitas, and shave some Parmesan onto each plate.