Begin by washing the romaine lettuce thoroughly under cold water to remove any dirt. Shake off excess water and dry the leaves completely using a salad spinner or kitchen towel. Then, chop the lettuce into bite-sized pieces and set it aside in a large salad bowl.

Next, thinly slice the shallot and add it to the bowl with the romaine. Grate the fresh parmesan cheese directly over the salad, aiming for a generous amount.

In a small bowl, combine the olive oil, lemon juice, lemon zest, and a pinch of kosher salt and black pepper. Whisk or shake until fully blended.

Pour the dressing over the salad mixture and gently toss to coat each piece evenly with the dressing.

Serve immediately for the freshest taste, optionally garnished with extra lemon zest or cracked black pepper.