Remove outer leaves if wilted. Rinse the romaine heads under cold water, then spin or pat dry thoroughly. Chop or tear into bite-sized pieces and transfer to a large mixing bowl.

Add croutons and 3/4 cup of the freshly grated Parmesan to the lettuce and toss gently to combine. Hold back the remaining Parmesan for finishing.

Season lightly with freshly ground black pepper to taste. Do not heavily salt yet — the dressing and Parmesan add saltiness.

Dressing

Assemble dressing (classic emulsified)

In a medium bowl or the bowl of a blender, combine the minced garlic, finely chopped anchovy fillets, Dijon mustard, Worcestershire sauce, mayonnaise, Greek yogurt, lemon juice, and grated Parmesan. Whisk to combine until smooth.

While whisking continuously, very slowly drizzle in the extra-virgin olive oil until the dressing is emulsified and thickened. If using a blender, stream the oil in slowly with the motor running. Taste and season with salt and additional lemon juice if needed.

Adjust consistency: if too thick, whisk in 1–2 teaspoons of warm water until desired pourable texture is reached.

Assembly & finishing

Pour about half of the dressing over the prepared lettuce and croutons. Toss gently but thoroughly with tongs or salad servers until leaves are evenly coated. Add more dressing as needed, but avoid overdressing; classic Caesar is lightly coated.

Scatter the remaining grated Parmesan over the top, add additional freshly ground black pepper to taste, and finish with lemon wedges on the side.

If using grilled chicken, arrange sliced chicken over the dressed salad and serve immediately.