Wash and thoroughly dry the romaine leaves. Tear into bite-size pieces and place in a large mixing bowl. Chill in the fridge while you prepare the dressing and panko so the leaves stay crisp.

Just before serving, add shaved Parmesan to the bowl and toss with dressing (see Dressing section) to coat evenly.

Divide dressed lettuce among serving plates and sprinkle with the crispy panko and additional Parmesan if desired. Garnish with jalapeño slices and lemon wedges.

Jalapeño Caesar Dressing

Prepare jalapeño

Wear gloves if preferred. Slice the jalapeño lengthwise, remove seeds and membranes for milder heat (reserve some seeds for more heat), then finely chop.

In a blender or food processor, combine mayonnaise, Greek yogurt, chopped jalapeño, anchovy fillets, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper.

Pulse until mostly smooth, then with the motor running slowly drizzle in the 2 tablespoons olive oil to emulsify. Taste and adjust seasoning or lemon as needed. If you prefer thinner dressing, add 1–2 tablespoons water and blend again.

Transfer dressing to a jar, refrigerate at least 15 minutes to let flavors meld. Dressing can be made up to 48 hours ahead; bring to refrigerator temperature before tossing.

Crispy Panko & Garnish

Heat a small skillet over medium heat. Add the butter and 1 teaspoon olive oil. When butter is foamy, add panko breadcrumbs in an even layer.

Toast panko, stirring frequently, until golden brown and crisp, about 4–6 minutes. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper near the end of toasting. Remove from heat and let cool on a plate (panko will stay crisp).

Optionally, reserve a small pinch of toasted panko to sprinkle on top of each plated salad for extra crunch. Thinly slice reserved half jalapeño for garnish, if using.