Place the minced anchovy fillets and minced garlic on a cutting board. Using the flat side of a chef's knife, mash them into a smooth paste (about 30–45 seconds). This mellows the anchovy and integrates it into the dressing.

Emulsify dressing

In a medium bowl, combine the anchovy-garlic paste, mayonnaise (or egg yolk), Dijon mustard, Worcestershire sauce, red wine vinegar, lemon juice, and salt. Whisk until smooth.

Finish dressing

Slowly drizzle in the olive oil while whisking vigorously to create a creamy emulsion. Stir in the 2 tablespoons grated Parmesan. Taste and adjust seasoning with additional salt, lemon juice, or pepper if needed. Set aside.

Optional (Homemade Croutons)

If making croutons: Preheat oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil, garlic powder, and 1/8 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Cool completely.

Salad Assembly

Prepare lettuce

Place the washed, dried, and torn romaine in a large salad bowl. Drying the lettuce thoroughly (spin in a salad spinner or pat with towels) helps the dressing cling and prevents a watery salad.

Toss with dressing

Add the prepared dressing to the bowl — start with about 3 tablespoons (roughly 2 tablespoons dressing per cup of lettuce) and toss gently with tongs. Add more dressing a little at a time until the leaves are evenly coated but not soggy. Taste and adjust with extra lemon juice, salt, or pepper if needed.

Add croutons and cheese

Sprinkle the croutons over the dressed lettuce and toss briefly to combine. Add the 1 cup freshly grated Parmesan and toss once more so cheese and croutons distribute evenly. Finish with a crack of freshly ground black pepper to taste.

Serve immediately on chilled plates to maintain crispness. For a plated Caesar, divide into 4 portions and shave additional Parmesan over each if desired.