Just before serving, add chilled chopped romaine to a large bowl and pour dressing over (see dressing directions). Toss gently but thoroughly so leaves are evenly coated. Transfer to serving plates and top with shaved Parmesan and croutons. Serve with lemon wedges if desired.

Caesar Dressing (makes ~1 1/4 cups)

Mince anchovies & garlic

Using a chef's knife, finely mince the anchovy fillets and garlic together into a paste, or mash on a board with the flat of the blade and a pinch of salt until smooth.

In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce and the anchovy-garlic paste until blended.

Whisk in fresh lemon juice, grated Parmesan, and freshly ground black pepper. While whisking continuously, drizzle in the extra-virgin olive oil to emulsify the dressing into a smooth, creamy sauce. Taste and adjust seasoning with kosher salt (start with 1/4 tsp, increase up to the listed 1 tsp as needed) and additional lemon if brighter acidity is desired.

If the dressing feels too thick, thin with 1–2 teaspoons of water or additional lemon juice until it reaches a pourable consistency. Refrigerate for 10–15 minutes to allow flavors to meld if not using immediately.

House Croutons

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.

In a large bowl, combine olive oil, melted butter, garlic powder, dried oregano, kosher salt and freshly ground black pepper. Add bread cubes and toss until all pieces are evenly coated.

Spread 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 let cool on the sheet — croutons will crisp further as they cool.

Once cooled, transfer croutons to a container and use immediately or store tightly sealed at room temperature for up to 3 days.