If not already, core and separate romaine hearts into bite-sized pieces. Rinse under cold water, then spin or pat dry thoroughly so dressing will cling. Place 3 cups of dried romaine into a large salad bowl.

Add cheese and croutons

Toss the romaine lightly with 3/4 of the shaved Parmesan and the toasted croutons, reserving a small handful of both for finishing the plated salad.

Season

After dressing is added (see dressing steps), finish with remaining shaved Parmesan and a few grinds of freshly ground black pepper to taste.

Caesar dressing

Combine mayonnaise and Greek yogurt in a medium bowl to create a creamy base.

Add the minced anchovy fillets (or anchovy paste), grated garlic, lemon juice, Dijon mustard, and Worcestershire sauce to the bowl. Whisk until smooth and evenly combined.

Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. Once incorporated, whisk in the 2 tablespoons grated Parmesan.

Taste and adjust seasoning: add salt only if needed (anchovies, Parmesan, and Worcestershire add saltiness) and more lemon if you prefer brighter acidity.

If the dressing is too thick, whisk in up to 1 teaspoon of warm water at a time until it reaches a pourable but clingy consistency (target: between 2–3 tablespoons of water).

Refrigerate the dressing for at least 10 minutes if time allows to let flavors meld. Give it a final whisk before using.

Dress the salad: pour about half of the dressing over the romaine and gently toss with tongs until leaves are lightly coated. Add more dressing if desired, but avoid overdressing — you want the leaves coated, not swimming.