Everyday romaine salad with shallot, dill and parmesan

Cut the romaine small, wash it well and dry it thoroughly in a salad spinner so the dressing sticks; set aside in a bowl.

Thinly slice the shallots and separate the rings with your fingers so they distribute evenly.

Chop lots of fresh dill and add everything to the bowl with the lettuce.

Dress with lots of lemon juice, salt and strong extra virgin olive oil, then add a handful of grated parmesan. Adjust to taste.