Remove outer damaged leaves from the romaine. Slice the heads lengthwise, then chop or tear into 1- to 2-inch pieces. Rinse thoroughly in cold water, spin or pat dry until mostly moisture-free. Chill in refrigerator while preparing other components.

Grate 1 cup Parmesan and reserve. Cut an extra lemon into wedges for serving.

Croutons

Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp kosher salt and 1/4 tsp freshly ground black pepper in a bowl until evenly coated.

Spread the bread cubes in a single layer on a baking sheet and bake 10–12 minutes, stirring once halfway through, until golden and crisp. Cool on the sheet to room temperature. Use immediately or store in an airtight container for up to 2 days.

Caesar Dressing

In a medium bowl, mash the anchovy fillets and minced garlic together with the back of a spoon to form a paste.

Add the egg yolk, Dijon mustard, lemon juice and Worcestershire sauce to the anchovy-garlic paste and whisk until smooth and slightly thickened.

Very slowly drizzle in the 1/2 cup extra-virgin olive oil and 2 tbs neutral oil while whisking constantly to emulsify. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen.

Stir in 2 tbs freshly grated Parmesan, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning with more lemon, salt or pepper as needed.

If you prefer a cooked-safe dressing, you may warm the whisked mixture gently over a double boiler while whisking to 140°F (60°C) before adding oils; alternatively use a pasteurized egg yolk or store-bought Caesar dressing.

Assembly & Finish

Place the dried romaine in a large salad bowl. Add about three-quarters of the dressing (reserve some to serve on the side) and toss gently but thoroughly to coat the leaves. Add croutons and toss once to combine.

Add 3/4 cup (about 3/4 of the grated amount) of Parmesan and toss lightly. Taste and add more dressing, salt, or lemon juice if desired.

Serve immediately topped with remaining Parmesan and additional croutons. Garnish with lemon wedges. If using protein (grilled chicken or shrimp), arrange slices on top before the final sprinkle of Parmesan.