Mince the anchovy fillets finely and mash the garlic cloves with the side of a knife into a paste. Combine the mashed garlic and anchovy into a smooth paste on a cutting board or in a small bowl.

Emulsify egg yolks

In a medium mixing bowl, whisk the two egg yolks until smooth. Add the Dijon mustard and whisk to combine.

Incorporate anchovy-garlic

Add the anchovy-garlic paste to the egg-yolk mixture and whisk until evenly distributed.

Add acid and seasonings

Whisk in the lemon juice and Worcestershire sauce. Add the salt and freshly ground black pepper.

Slowly add oils to form an emulsion

While whisking constantly, drizzle in the extra-virgin olive oil very slowly, drop by drop at first, then in a thin steady stream until mostly incorporated. Add the neutral oil in the same slow manner to help stabilize the emulsion. Continue whisking until the dressing is thickened and glossy (about 2–3 minutes).

Finish with cheese

Stir in the 3 tablespoons finely grated Parmigiano-Reggiano. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. If the dressing is too thick, whisk in 1 teaspoon of water at a time to reach desired consistency. Set aside at room temperature.

For the Croutons

Preheat and prepare bread

Preheat oven to 375°F (190°C). Cut day-old bread into 1/2- to 3/4-inch cubes and transfer to a large bowl.

Toss with fat and season

Toss the bread cubes with 3 tablespoons olive oil (and 1 tablespoon melted butter, if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Bake croutons

Spread the bread cubes in a single layer on a baking sheet. Bake 10–15 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool.

For the Salad Assembly

Prepare lettuce

Trim and core the Romaine hearts, then rinse thoroughly and spin or pat dry. Chop or tear into 1–2-inch pieces and place in a large salad bowl.

Dress the lettuce

Add about three-quarters of the dressing to the lettuce (you can reserve some for guests who want extra). Using tongs, toss the leaves gently but thoroughly so each piece is lightly coated. Add additional dressing sparingly — classic Caesar should be creamy but not drenched.

Add croutons and cheese

Toss in the cooled croutons and about 3/4 cup of the freshly grated Parmigiano-Reggiano. Toss once more to distribute.

Plate and finish

Divide the salad among plates or serve family-style. Garnish each portion with additional grated Parmigiano-Reggiano (to taste), a crack of black pepper, and optional extra anchovy fillets or sliced grilled chicken if using. Serve with lemon wedges on the side.

Notes and Food Safety

This recipe uses raw egg yolks in the dressing. For immunocompromised guests, pregnant people, or if you prefer, use pasteurized eggs or substitute with 3 tablespoons mayonnaise (preferably made with pasteurized eggs) blended into the dressing.