Trim the root end of each romaine head, discard any wilted outer leaves. Wash leaves thoroughly, spin-dry or pat dry, then chop or tear into large bite-sized pieces (about 1–1.5 inch). Refrigerate in a bowl until ready to assemble.

Cook bacon

In a skillet over medium heat, cook bacon slices until crisp (about 6–8 minutes), turning as needed. Transfer to a paper-towel-lined plate to drain and cool, then crumble or finely chop into bacon bits. Reserve a tablespoon of bacon fat for extra flavor if desired; discard excess.

Add fried shallots & cheese

Measure out 1 cup of fried shallots and 1 cup of shaved Parmesan and set aside to add to the salad at plating.

Dressing

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, minced anchovy fillets, minced garlic, 3 tbsp lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Emulsify

While whisking, slowly drizzle in 2 tbsp olive oil until the dressing is glossy and slightly thickened. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt as needed.

Chill

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. Whisk again before using.

Garlic Butter Croutons

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.

Make garlic butter

In a small saucepan or microwave-safe bowl, melt 3 tbsp unsalted butter with 1 tbsp olive oil. Stir in 2 minced garlic cloves, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tbsp chopped parsley (optional). Allow to cool for 1–2 minutes so garlic softens but doesn't burn.

Toss and bake

Place 4 cups bread cubes in a large bowl. Pour the garlic-butter mixture over the cubes and toss gently to coat evenly. Spread in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until croutons are golden brown and crisp. Cool on a rack.

Assembly & Service

Toss salad

In a large mixing bowl, add the chopped romaine. Add about 3/4 of the dressing (start with 1/2 cup and add more to taste) and toss gently but thoroughly so leaves are evenly coated. Add more dressing if desired — classic Caesar is lightly coated, not drenched.

Plate

Divide the dressed romaine among 4 plates or serve family-style in a large bowl. Sprinkle crumbled bacon bits and fried shallots evenly over the top. Scatter the garlic butter croutons across the salad.

Finish with Parmesan

Top each portion with shaved Parmesan (about 1/4 cup per serving). Finish with a few grinds of black pepper and an extra squeeze of lemon if desired. Serve immediately so croutons remain crisp.