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Ingredients
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For the salad
For the tableside Caesar dressing (yields about 1 1/4 cups)
Optional tableside add-ins
Method
Prep (can be done ahead)
Make croutons (if not using store-bought)
Preheat oven to 375°F (190°C). Cut day-old bread into 1/2- to 3/4-inch cubes. Toss 3 cups bread cubes with 2 tbs olive oil and a pinch of salt on a baking sheet. Bake 10–12 minutes, turning once, until golden and crisp. Cool completely and store in a sealed container until tableside service.
Wash romaine leaves: separate leaves, rinse under cold water, spin dry in a salad spinner or pat dry thoroughly with clean towels. Chill lightly if desired. Keep whole leaves for dramatic tableside presentation.
Grate Parmesan: reserve 1 cup for shaving at service and 2 tbs for the dressing.
Tableside dressing and assembly (serves 4)
Prepare the dressing tableside
Place a mortar and pestle (or a mixing bowl and fork) or a small chop bowl on the service cart. In the mortar/bowl, add 4 anchovy fillets and 2 cloves peeled garlic. Lightly mash with the pestle (or finely mince both in the bowl) until a smooth paste forms.
Add 1 tbs Dijon mustard, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, and 1 tsp red wine vinegar to the anchovy-garlic paste. Stir to combine.
Whisk in 1 tbs mayonnaise and 2 tbs grated Parmesan to help emulsify. While whisking continuously, slowly drizzle in 3 tbs extra-virgin olive oil followed by 3 tbs neutral oil to build a glossy emulsion. If the dressing is too thick, whisk in up to 2 tsp water, 1 tsp at a time, to reach a creamier pourable consistency.
Taste and season with up to 1 tsp salt and freshly ground black pepper to taste. Adjust lemon (more acid) or salt as needed for brightness.
Tableside tossing and finishing
On a large chilled platter or in a mixing bowl, arrange the whole romaine leaves (or roughly torn leaves). Pour about half of the dressing over the leaves (you can add more later — start conservative). Using tongs, gently toss the leaves to coat evenly. Add 3 cups croutons and toss again to combine. Sprinkle 3/4 cup grated Parmesan and finish with a few generous shavings of Parmesan from the reserved 1 cup.
Season with freshly ground black pepper (about 1 tsp) and squeeze a lemon wedge over the dressed salad for extra brightness, if desired.
For plated service, divide the tossed salad among 4 plates, top with optional sliced grilled chicken or crispy anchovies if ordered. Serve immediately with remaining dressing on the side.