In a medium bowl, whisk together 3 tablespoons of extra virgin olive oil, the juice and zest of one lemon, 1 teaspoon of honey, and a pinch of salt and pepper. Stir vigorously for about 30 seconds until well combined.

While the dressing rests, rinse and dry 4 cups of chopped Romaine lettuce, slice half a red onion into thin rings, and grate ½ cup of Parmesan cheese. Arrange these in a large salad bowl.

In the large salad bowl, add the sliced red onion and grated Parmesan cheese to the Romaine lettuce. Sprinkle in ¼ teaspoon of crushed red pepper flakes, then gently combine using salad tongs.

Drizzle the prepared lemon dressing over the salad mixture and toss gently for about 20 seconds until all ingredients are mixed.

Immediately transfer the tossed salad to a serving platter or individual bowls. Garnish with additional Parmesan shavings and crushed red pepper flakes, then serve right away.