1/4cupparmigiano reggiano shavings,or more as desired
Chop the romaine into pieces, about 2 inches in length. You may also keep the leaves whole for serving, if desired.
Place the lettuce into a large mixing bowl, and quickly toss with the dressing and croutons. Add more dressing if desired (it should be generously coated, and when you taste a piece, the dressing should be prominent).
Plate the salad into two bowls, then add the shaved parmigiano reggiano on top. Serve immediately while still cold, and enjoy!
*Equal to about 8 cups of loosely packed chopped romaine.For extra credit, chill everything in advance, including the tossing bowl, and the serving bowls, to keep the salad cold. It is so much more refreshing when the romaine is cold.