Trim and discard any wilted outer leaves from the romaine. Slice the heads lengthwise into 1- to 1.5-inch wide pieces or chop to bite-size. Rinse under cold water, then spin or pat dry thoroughly so the dressing will adhere.

Assemble salad

Place the dried chopped romaine into a large mixing bowl. Add 3 tablespoons grated Parmesan and 1 cup croutons but hold off on tossing until dressing is ready.

Finish and season: Once dressed (see dressing steps), toss the salad gently so leaves are evenly coated. Add extra croutons if desired and finish with a light sprinkle of freshly ground black pepper to taste (about 1 tsp).

Caesar Dressing

Combine base ingredients

In a medium bowl, whisk together 1 tablespoon mayonnaise and 2 tablespoons Greek yogurt until smooth.

Add flavor components

Whisk in 2 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste (or 2 finely chopped anchovy fillets), and 1 minced garlic clove until fully incorporated.

Emulsify

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking briskly to emulsify the dressing into a creamy consistency.

Finish dressing

Stir in 1 tablespoon grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon for brightness. If the dressing is too thick, whisk in up to 1 teaspoon water at a time until desired consistency is reached.

Chill briefly (optional)

For best flavor meld, refrigerate the dressing for 10–15 minutes, then whisk again before using.