Trim core from romaine heads. Separate leaves, discard any wilted outer leaves, and rinse thoroughly under cold water. Spin or pat dry until leaves are crisp.

Tear leaves

Tear or roughly chop the romaine into bite-sized pieces. Place in a large salad bowl and chill briefly if desired.

Assemble

Just before serving, add grated asiago and croutons to the bowl with the dressed lettuce (see dressing directions). Toss gently to coat evenly and finish with a crack of freshly ground black pepper to taste.

House Caesar Dressing

Mince anchovies and garlic

On a cutting board, finely mince the anchovy fillets and garlic together until they form a coarse paste. Alternatively, mash them with the side of a chef's knife and then finely chop.

Combine base

In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice and the anchovy-garlic paste until smooth.

Emulsify

While whisking, slowly drizzle in the olive oil to create a smooth, slightly thickened dressing. Stir in the grated Parmesan if using. Season with salt and adjust lemon, salt or Worcestershire to taste.

Chill briefly

If time allows, refrigerate the dressing for 15–30 minutes to allow flavors to meld. Taste and adjust seasoning before using.

Dress the salad

Add 3–4 tablespoons of dressing per head of romaine (adjust to preference) to the prepared lettuce. Toss gently until leaves are evenly coated, then immediately add asiago and croutons and toss once more to combine. Serve right away.