Dry the rinsed Romaine thoroughly using a salad spinner or clean kitchen towels. Tear the leaves into bite-sized pieces (about 6 cups packed) and place them in a large chilled salad bowl.

Add croutons and cheese

Add 1 cup of croutons to the bowl. Add 1 cup grated or finely shredded aged Parmesan, reserving about 2 tablespoons for finishing if you plan to shave extra on top.

Caesar dressing

Mince and combine base

In a medium bowl, mash the finely chopped anchovy fillets and minced garlic into a smooth paste using the back of a spoon or the flat side of a knife. This mellows the garlic and dissolves the anchovy for an even flavor base.

Whisk dressing

Add the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth and homogenous.

Emulsify and season

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Season with freshly ground black pepper and salt, then taste and adjust acidity or salt: add up to 1 teaspoon more lemon juice for brightness or a pinch more salt if needed.

Chill briefly

Let the dressing rest in the refrigerator for at least 10 minutes to let flavors meld. If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water to reach desired consistency.

Assemble and serve

Dress the salad: Add 3–4 tablespoons of dressing to the bowl with the prepared Romaine, Parmesan, and croutons. Using salad tongs or two large spoons, toss gently but thoroughly to coat all leaves. Add more dressing, 1 tablespoon at a time, until the leaves are evenly coated but not swimming in dressing (total dressing used usually 4–6 tablespoons).

Plate and finish: Divide the dressed salad among 4 plates or serve family-style. Sprinkle reserved shaved or grated Parmesan over the top and add a grind of fresh black pepper. Place a lemon wedge on the side for anyone who wants extra brightness.

Serve immediately: Caesar is best served right after dressing so the croutons stay crunchy and the lettuce stays crisp.