Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Spoon 1 tablespoon mounds of finely grated parmesan onto the sheet, spaced 2 inches apart; gently flatten each mound into a ~3-inch circle. Lightly sprinkle a little black pepper over each if desired. Bake 4–6 minutes until edges are golden and centers are set. Let crisps cool on the pan for 2 minutes, then transfer to a rack to crisp fully. Make about 6 crisps (use about 1 cup parmesan).

Caesar Dressing

Whisk dressing

In a medium bowl, mash the minced anchovy fillets with the minced garlic and a pinch of salt to form a paste. Add the mayonnaise, Greek yogurt (or extra mayo), Dijon mustard, Worcestershire sauce, and fresh lemon juice. Whisk until combined. While whisking constantly, slowly drizzle in the olive oil to emulsify the dressing. Taste and season with freshly ground black pepper and additional salt or lemon juice as needed. The dressing should be creamy, tangy, and slightly salty.

Salad Assembly

Place the chopped romaine in a large salad bowl and gently toss to open the leaves.

Add 2 tablespoons freshly grated parmesan and the croutons to the bowl.

Pour about half of the dressing over the lettuce (start with roughly 3 tablespoons). Toss gently but thoroughly to coat the leaves evenly. Add more dressing as desired, a tablespoon at a time, until the leaves are lightly but evenly coated — you may not need all the dressing.

Taste and adjust seasoning: add a pinch of salt or a grind of black pepper if needed.

Plate the salad and sprinkle the remaining 1 tablespoon of grated parmesan over the top. Garnish each serving with 1 parmesan crisp (or break crisps into pieces and scatter) and serve immediately so crisps and croutons remain crunchy.