Wash the romaine leaves thoroughly, spin or pat dry, then chop or tear into roughly 1- to 2-inch pieces. Place in a large mixing bowl and refrigerate briefly while you make the dressing.

Add cheese and croutons

Reserve 2 tablespoons of the grated Parmesan for finishing. Add the remaining Parmesan and the croutons to the bowl with the lettuce, but do not toss yet — wait until the dressing is ready.

Finish and serve

When dressing is ready, add about half of the dressing to the bowl and toss gently to coat the leaves evenly. Add more dressing to taste (you will likely use 2–3 tablespoons). Taste and adjust with more salt, pepper, or lemon if desired. Sprinkle the reserved Parmesan over the top and serve immediately with lemon wedges on the side.

Caesar dressing

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, minced anchovy fillets, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce until smooth.

Emulsify with oil

While whisking constantly, slowly drizzle in the extra-virgin olive oil until the dressing is thickened and emulsified. Alternatively, pulse ingredients in a blender or use an immersion blender for 10–15 seconds for a very smooth dressing.

Season and adjust

Stir in the salt and freshly ground black pepper. Taste and adjust — add more lemon juice for brightness, a pinch more salt for depth, or another small anchovy if you want a stronger umami note. Chill briefly if not using immediately.

Optional (homemade croutons)

Make croutons

Preheat oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon olive oil, garlic powder, and 1 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, stirring once, until golden brown and crisp. Cool slightly before adding to the salad.