Trim and discard any brown outer leaves from the romaine. Cut the heads in half lengthwise, then chop or tear into 1- to 2-inch pieces. Rinse thoroughly under cold water, spin or pat dry until mostly dry. Place in a large salad bowl and chill briefly while making dressing and croutons.

Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Hold until serving; toss with dressing just before plating.

Croutons

Preheat and prep bread

Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet in a single layer.

Season

In a small bowl, combine 3 tablespoons extra-virgin olive oil, minced garlic, dried oregano, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Drizzle or toss the bread cubes with the oil mixture until evenly coated.

Bake

Bake the bread cubes for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Watch closely near the end to avoid burning. Remove from oven and let cool on the baking sheet; they will crisp further as they cool.

Dressing

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 1 tablespoon Greek yogurt, 1 tablespoon freshly grated Parmesan, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce until smooth.

Add flavorings

Add the minced anchovy (or anchovy paste), 1 clove minced garlic, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until fully incorporated and emulsified. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch of sugar if it's too sharp.

Optional thinning

If the dressing is too thick, whisk in 1–2 tablespoons cold water (or more lemon juice) a teaspoon at a time until you reach desired pourable consistency.

Refrigerate the dressing for at least 10 minutes to let flavors meld if time allows. Bring briefly to room temperature before serving if chilled.