Dry the romaine thoroughly using a salad spinner or clean towels. Tear large leaves into bite-sized pieces and place in a large salad bowl. If using extra chopped romaine, add it now for extra volume and crunch.

Add cheese and croutons

Reserve about 2 tablespoons of grated Parmesan to finish the salad. Add the remaining grated Parmesan (about 3/4 cup) and the croutons to the bowl with the lettuce.

Caesar Dressing

Mince anchovies and garlic

If using anchovy fillets, place them on a cutting board, chop finely, then add the minced garlic and continue chopping until they form a coarse paste. Alternatively, measure anchovy paste.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, minced anchovy/garlic paste, grated Parmesan (1/4 cup), salt, and black pepper until smooth.

Emulsify with oil

While whisking vigorously, slowly drizzle in the extra-virgin olive oil to create a creamy, slightly thickened dressing. Taste and adjust seasoning: add a little more lemon for brightness, salt for seasoning, or pepper to taste.

Assemble & Serve

Toss salad with dressing

Pour about half the dressing over the prepared lettuce, Parmesan, and croutons. Gently toss with tongs until leaves are evenly coated. Add more dressing as needed (reserve a tablespoon or two to finish) but avoid overdressing—the lettuce should be lightly glossy, not soggy.

Plate and finish

Divide the dressed salad among plates or serve family-style. Sprinkle the reserved 2 tablespoons of Parmesan over the top and grind a little fresh black pepper. Add grilled chicken slices if using, and serve lemon wedges on the side for additional brightness.

Storage

If not serving immediately, keep dressing refrigerated in an airtight container for up to 3 days. Keep croutons separate and add just before serving to maintain crunch.