Remove outer leaves from romaine hearts if bruised. Rinse hearts under cold water, shake off excess moisture, and pat dry thoroughly with a clean kitchen towel or use a salad spinner. Chop or tear romaine into roughly 1–1.5 inch pieces and place in a large mixing bowl (about 3 cups packed).

Add croutons and cheese

Just before serving, add 1 cup croutons to the bowl with romaine. Reserve 2–3 tablespoons of shaved Parmigiano-Reggiano for garnish and add the rest (about 1 cup shaved or loosely packed) to the salad to be tossed with dressing.

Optional finishing

If desired, cut the reserved lemon half into wedges. A light squeeze of lemon over the finished salad brightens the flavors; serve on the side so diners can add to taste.

Caesar Dressing

Combine base ingredients

In a medium bowl or a jar if using an immersion blender, add 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. Whisk until smooth.

Add flavorings

To the mayo/yogurt base add 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 minced anchovy fillets, and 1 minced garlic clove. Whisk or blend until emulsified and uniform in texture.

Finish dressing

Stir in 1/4 cup finely grated Parmigiano-Reggiano, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon sugar if the dressing tastes too sharp, or a splash more lemon juice for brightness.

Thin if necessary

If the dressing is too thick to coat the lettuce, thin it with 1–2 teaspoons of cold water or extra-virgin olive oil, whisking until you reach a pourable but clingy consistency.

Toss salad

Pour about half of the dressing over the romaine and croutons in the large bowl. Using salad tongs or clean hands, toss gently but thoroughly to coat the leaves evenly. Add more dressing a tablespoon at a time until the leaves are lightly and evenly coated (you may not need all the dressing).

Plate and garnish

Divide the dressed salad between serving plates or bowls. Top each portion with the reserved Parmigiano-Reggiano shavings. Optionally grind a little extra black pepper over the top and serve with lemon wedges.