Wash the mesclun and romaine thoroughly in cold water. Spin or pat dry until mostly moisture-free so dressing will stick. Tear or trim larger leaves to bite-size pieces and place in a large salad bowl.

Slice onion

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, place the slices in cold water for 5 minutes, then drain and pat dry.

Prepare tomatoes and carrot

Chop the roma tomatoes into roughly 1/2-inch pieces and add to the bowl. Peel the carrot and julienne or shred it, then add to the bowl.

Add crunchy and finishing ingredients

Add the croutons, freshly grated Parmesan, and chopped parsley (if using) to the salad bowl. Season the greens lightly with the indicated kosher salt and freshly ground black pepper; this helps build layers of seasoning before dressing.

Dressing (Simple Vinaigrette)

In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey, minced garlic and lemon juice (if using). Whisk briefly to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or put the lid on the jar and shake) until the dressing emulsifies and slightly thickens. Taste and adjust seasoning with the salt and pepper called for; add another 1/8 tsp salt or a pinch more pepper if needed.

If making ahead, refrigerate the dressing up to 3 days; bring to room temperature and whisk before using.

Assembly & Serving

Just before serving, drizzle about half of the vinaigrette over the salad (start with less — you can always add more). Toss gently but thoroughly with salad tongs to coat all ingredients evenly.

Taste and add additional dressing, salt, or pepper as desired. Sprinkle a final small pinch of freshly grated Parmesan and a few extra croutons on top for presentation.

Serve immediately on chilled plates to keep greens crisp.