In a medium bowl, whisk together ¼ cup of extra virgin olive oil, the juice and zest of one lemon, 1 tablespoon of honey, and a pinch of salt and pepper. Taste and adjust seasoning as needed. Set aside.

Wash and dry about 4 cups of Romaine lettuce thoroughly, then chop it into bite-sized pieces and place it in a large salad bowl.

Peel and thinly slice half a red onion, then add the slices to the bowl with the Romaine lettuce.

Grate about ½ cup of Parmesan cheese and sprinkle it over the salad.

Sprinkle in 1-2 teaspoons of crushed red pepper flakes over the salad and gently toss the ingredients.

Drizzle the prepared lemon dressing over the salad, tossing to coat everything evenly.

Serve immediately, distributing the salad into individual bowls.