Line a baking sheet with parchment paper or a silicone mat. Heat a nonstick skillet over medium heat. Spoon 2–3 tablespoon rounds of finely grated Manchego onto the hot skillet (or onto the parchment if using oven) spaced at least 2 inches apart. If using skillet: press each mound gently to form a 3–4 inch circle. Cook 1–2 minutes until edges brown and cheese melts into a lace; flip carefully and cook 15–30 seconds more. Transfer to parchment and let crisp completely. If baking: preheat oven to 375°F (190°C) and bake 6–8 minutes until golden and lacy. While still warm and pliable, you can drape over a rolling pin to create curved shapes. Season with a light grind of black pepper. Yield: about 6 frico discs.

Focaccia croutons

Make croutons

Preheat oven to 400°F (200°C). Toss focaccia cubes with 1 tablespoon olive oil, minced garlic and 1/4 teaspoon kosher salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden and crisp. Remove and cool. Taste and adjust salt if needed.

Dressing (CZR-style)

Whisk dressing

In a bowl, combine mayonnaise, Greek yogurt, chopped anchovies (or anchovy paste), grated garlic, lemon juice, Dijon mustard and Worcestershire sauce. Whisk until smooth. Slowly whisk in 2 tablespoons olive oil to emulsify. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper, taste and adjust acidity or salt as desired. The dressing should be creamy and tangy; if too thick, thin with 1 teaspoon water at a time.

Salad assembly

Assemble and serve

Place chopped romaine in a large bowl. Add half of the shaved Manchego and about 3–4 tablespoons of dressing (add more to taste). Toss gently to coat leaves evenly. Add focaccia croutons and toss once to combine. Divide salad onto serving plates, top each portion with one frico disc (or break into shards and scatter on top) and finish with remaining Manchego. Grind additional black pepper over the top and serve immediately.