In a small bowl, whisk together ¼ cup of extra virgin olive oil, the juice and zest of two fresh lemons, 1 tablespoon of honey, and a pinch of salt and pepper. Whisk until well combined.

In a large mixing bowl, add 4 cups of chopped Romaine lettuce, then incorporate ½ cup of grated Parmesan cheese, ¼ cup of thinly sliced red onion, and sprinkle with crushed red pepper flakes. Toss gently until well mixed.

Drizzle the dressing over the salad mixture and toss gently for about 30 seconds to ensure everything is coated.

Transfer the salad to serving plates and garnish with extra Parmesan and crushed red pepper flakes if desired. Serve immediately.