If using whole anchovy fillets, finely mince them and mash to a paste with the side of a knife. Finely mince or grate the garlic. This helps the flavors incorporate smoothly into the dressing.

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth.

Add the minced anchovy, minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and grated Parmesan. Whisk until combined.

Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and freshly ground black pepper, taste, and adjust lemon, salt or anchovy for balance. The dressing should be creamy, tangy, and slightly savory.

If time allows, refrigerate the dressing for 15–30 minutes to let flavors meld. Bring back to room temperature before using if chilled.

Salad assembly

If adding grilled chicken: grill a 6–8 oz chicken breast (seasoned simply with salt and pepper) over medium-high heat 6–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly. (Alternatively use leftover or rotisserie chicken.)

Tear or chop washed romaine into bite-sized pieces and place in a large mixing bowl.

Add the house-made croutons to the romaine.

Pour about 3–4 tablespoons of dressing over the salad (start light — you can add more). Toss gently but thoroughly so the leaves are evenly coated. Add more dressing to taste, up to about 1/3 cup total for the full quantity.

Transfer dressed salad to a serving bowl or divide among plates. Scatter the shaved pecorino over the top.

Top with sliced grilled chicken if using. Finish with a grind of black pepper and serve with lemon wedges on the side.