Rinse the romaine heads under cold water, separate leaves, and spin or pat dry thoroughly. Excess water will dilute the dressing and make croutons soggy.

Toast or prepare croutons (if making homemade)

If using store-bought croutons, skip. For homemade: preheat oven to 375°F (190°C). Cut 2 cups of day-old bread into 1/2-inch cubes, toss with 1 tablespoon olive oil and a pinch of salt, spread on a baking sheet, and bake 10–12 minutes until golden and crisp. Cool.

Grate and shave cheese

Reserve about 2 tablespoons finely grated Parmesan for the dressing and shave or thinly slice about 1 ounce for garnish and tossing into the salad.

Make Dressing

Mince aromatics

Finely mince the garlic cloves and anchovy fillets together with a pinch of salt using the flat of a chef's knife, or mash into a smooth paste using a small bowl and the back of a spoon.

Emulsify dressing

In a medium bowl, whisk together the anchovy-garlic paste, mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce until smooth. While whisking constantly, slowly drizzle in 1 tablespoon extra-virgin olive oil to help emulsify. Stir in the 2 tablespoons grated Parmesan until incorporated. Taste and season with up to 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting lemon or salt as needed.

Chill briefly

Let the dressing rest in the refrigerator for 10 minutes if time allows so flavors meld. Stir again before using.

Assemble Salad

Tear the dried romaine leaves into bite-size pieces and place in a large salad bowl.

Add 2 cups of croutons and about half of the shaved Parmesan to the bowl.

Add dressing: start by spooning about 1/3 cup of dressing over the lettuce. Using tongs, toss gently but thoroughly to coat leaves evenly. Add more dressing a tablespoon at a time until leaves are lightly coated to taste. Avoid overdressing; classic Caesar is glossy but not drowning.

Taste and adjust: if the salad tastes flat, add a squeeze of lemon or a sprinkle of salt and toss again.

Plate and finish: divide among plates or serve family-style. Top with remaining shaved Parmesan and lemon wedges on the side.