In a medium bowl, combine 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. Whisk the mixture vigorously for about 30 seconds until creamy and well-blended.

Wash and chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.

Add ¼ of a thinly sliced red onion, ⅓ cup of grated Parmesan cheese, and ½ teaspoon of crushed red pepper flakes to the bowl with the lettuce and toss gently.

Drizzle the dressing over the salad ingredients and toss until the lettuce is evenly coated.