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Ingredients
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Caesar dressing
Croutons
Salad
Method
Caesar dressing
Prepare anchovies and garlic
Using a chef's knife, finely mince the anchovy fillets into a paste. Mince the garlic cloves finely, then sprinkle a pinch of salt over the garlic and use the flat side of the knife to mash it into a paste with the salt (this mellows and distributes the garlic).
In a medium mixing bowl, whisk together the mayonnaise, lemon juice, minced anchovies, Dijon mustard, mashed garlic, and Worcestershire sauce until smooth and emulsified.
Slowly drizzle in the extra-virgin olive oil while whisking continuously to slightly loosen and shine the dressing. Stir in the grated Parmesan until fully incorporated.
Season the dressing with salt and freshly ground black pepper to taste. Taste and adjust acidity with additional lemon juice (1/2 tbs increments) or seasoning as desired. Refrigerate if not using immediately; dressing keeps well for 3–4 days.
Croutons
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
In a large bowl, toss the bread cubes with 3 tbs olive oil, garlic powder, kosher salt, and freshly ground black pepper until evenly coated.
Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and cool on the baking sheet — croutons will crisp further as they cool.
Salad assembly
Place the torn Romaine lettuce in a large salad bowl. If using chicken, add the sliced grilled chicken now.
Add about 3/4 of the shaved Parmesan and most of the croutons to the bowl, reserving a handful of both for garnish.
Start by adding about 3/4 cup of the prepared dressing to the lettuce. Using salad tongs or two large spoons, toss the lettuce gently but thoroughly to coat. Add more dressing, 1–2 tbs at a time, until the leaves are evenly coated to your liking (you will likely use 3/4 to 1 1/4 cups total depending on preference).
Transfer the dressed salad to a serving platter or individual bowls. Sprinkle the remaining shaved Parmesan and reserved croutons on top. Finish with a light grind of black pepper and serve immediately.