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Ingredients
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Salad
Caesar Dressing
Method
Salad
Prepare and chill lettuce
Remove outer leaves if bruised. Trim and halve each romaine heart lengthwise, then rinse under cold water. Spin or pat dry thoroughly. Chill in refrigerator (or keep in a bowl of ice water for 10 minutes then dry) until ready to dress.
Shave Parmesan and assemble
Reserve 2 tablespoons of the 3/4 cup Reggiano for finishing. Finely grate the remaining Parmesan for the dressing (if not already measured). Use a vegetable peeler or microplane to create thin slivers/shavings from the reserved 2 tablespoons for garnish.
Toss and finish
Just before serving, place the dried romaine in a large bowl. Add 1 1/4 to 1 1/2 cups croutons and drizzle 3/4 of the dressing over the lettuce (reserve a little to serve on the side). Toss gently but thoroughly with tongs so leaves are evenly coated. Add the shaved Parmesan and freshly ground black pepper, toss once more, then transfer to a serving bowl or plates. Pass extra dressing at the table.
Caesar Dressing
Prepare anchovy-garlic paste
On a cutting board, sprinkle a pinch of salt over the garlic clove. Using the flat side of a chef's knife, smash the garlic into a paste. Finely chop the anchovy fillets, then use the knife to press and scrape them together with the garlic and the salt until they form a smooth paste.
Emulsify
In a medium bowl, combine the anchovy-garlic paste, egg yolk (or mayonnaise), Dijon mustard, Worcestershire sauce, and lemon juice. Whisk vigorously while slowly streaming in the extra-virgin olive oil to form a thick, glossy emulsion. Alternatively, pulse in a blender or use an immersion blender for 10–15 seconds, slowly adding oil until the dressing emulsifies.
Finish and season
Whisk in 1/4 cup finely grated Reggiano Parmesan. Taste and season with 1/4 teaspoon salt and up to 1/2 teaspoon more lemon juice or a pinch more salt if desired. If dressing is too thick, thin with 1–2 teaspoons of cold water. Chill briefly (5–10 minutes) to let flavors meld if time allows.