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Ingredients
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Salad
Caesar dressing
Optional garnish
Method
Salad
Prepare lettuce
Remove any wilted outer leaves from the romaine. Slice each head lengthwise through the core, then chop or tear into bite-sized pieces (about 1–2 inch pieces). Rinse thoroughly in cold water, spin in a salad spinner or pat dry with clean towels until mostly dry.
Dress and toss
Place the dried romaine in a large bowl. Add about half of the croutons and half of the grated Parmesan to the bowl (reserve the rest for garnish). Pour the prepared dressing over the lettuce (start with about two-thirds of the dressing, you can add more to taste) and toss gently with salad tongs until evenly coated. If the salad seems dry, add the remaining dressing a tablespoon at a time.
Finish and serve
Transfer the tossed salad to a serving bowl or individual plates. Scatter remaining croutons on top, sprinkle the reserved grated Parmesan and shaved Parmesan (if using). Zest the lemon lightly over the salad and finish with a small drizzle of extra-virgin olive oil and a grind of black pepper to taste. Serve immediately.
Caesar dressing
Prep anchovies and garlic
Mince the garlic cloves finely. Finely chop or mash the anchovy fillets with the back of a knife or a fork into a paste. If using a small food processor or blender, combine anchovies and garlic and pulse once to combine.
Emulsify dressing
In a bowl or jar, whisk together the anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, salt, and pepper until smooth. While whisking continuously, slowly drizzle in the olive oil until the dressing is slightly thickened and emulsified. Taste and adjust seasoning with additional lemon juice, salt, or pepper as needed. The dressing should be bright, savory, and slightly tangy.
Adjust consistency
If the dressing is too thick, whisk in 1–2 teaspoons of water or more lemon juice until it reaches desired drizzling consistency. Refrigerate if not using immediately (up to 3 days). Bring to near room temperature and whisk again before using.
Optional garnish
For a restaurant finish, shave additional Parmesan over the top and drizzle a teaspoon of extra-virgin olive oil just before serving.