Chop the romaine hearts into 1/2-inch ribbons and place them in a large bowl. Wash the lettuce thoroughly and dry it well using a salad spinner or paper towels—this is crucial because excess water will dilute your dressing and make the salad soggy. While the lettuce dries, thinly slice the shallots into rings and set aside.

In a jar with a tight-fitting lid, combine the olive oil, fresh lemon juice (from both lemons), salt, pepper, chili flakes, and garlic powder. Seal the jar and shake vigorously for 30 seconds until the dressing is emulsified and the salt is fully dissolved. The chili flakes add a subtle warmth that complements the bright lemon beautifully—I find it elevates the salad from simple to memorable.

Using a vegetable peeler or mandoline, shave the parmesan block into thin, delicate pieces—this creates a much better texture than pre-grated cheese and allows the cheese to meld beautifully with the warm lemon dressing. Add the shaved parmesan and sliced shallots to the bowl with the prepared romaine.

Pour the dressing from Step 2 over the salad and toss gently but thoroughly, ensuring every piece of lettuce is coated and the parmesan shavings are evenly distributed. I like to add the lemon zest at this final moment—grate it directly over the salad just before serving so it stays bright and aromatic. Taste for seasoning and adjust salt or lemon juice if needed, then serve immediately.