Begin by thoroughly washing the romaine lettuce under cold water. Remove any wilted or damaged leaves, then chop the crisp romaine into bite-sized pieces. Pat dry using a clean kitchen towel or spin it in a salad spinner until it's just dry to the touch.

In a large mixing bowl, combine the freshly chopped romaine lettuce with finely minced shallots and grated parmesan cheese. Add the zest of one lemon and mix gently.

In a small jar or bowl, combine olive oil, the freshly squeezed juice of the lemon, kosher salt, and black pepper. Secure the lid and shake vigorously or whisk until it emulsifies.

Pour the freshly made dressing over the salad mixture in the bowl. Toss gently using tongs to ensure every leaf is coated.

Transfer the salad to a serving bowl or individual plates right away, as serving it fresh will keep the ingredients crisp.