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Ingredients
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Salad
Caesar dressing (yields ~3/4 cup)
Optional finishing
Method
Prepare salad
Prep lettuce
Wash romaine hearts thoroughly, shake or spin dry, then tear into bite-sized pieces. Place in a large chilled salad bowl or on a platter.
Add 1/2 cup of the grated Parmesan to the torn romaine and toss lightly to combine; reserve remaining Parmesan for finishing.
Add the croutons to the bowl but hold off tossing until dressing is added so they stay slightly crisp.
Make Caesar dressing
In a medium bowl, combine the minced anchovy fillets (or anchovy paste), grated garlic, Dijon mustard, Worcestershire sauce, lemon juice, and mayonnaise. Whisk until smooth.
While whisking steadily, drizzle in the olive oil to emulsify the dressing. The mixture should thicken slightly and become glossy.
Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for salt/umami, or a pinch more salt if needed.
Assemble and serve
Pour 3 to 4 tablespoons of dressing over the romaine, Parmesan, and croutons. Using tongs, toss gently but thoroughly until leaves are evenly coated. Add more dressing, 1 tablespoon at a time, if you prefer a saucier salad.
Taste and adjust seasoning. If desired, squeeze a lemon wedge over the salad for extra brightness.
Finish with the reserved grated Parmesan and/or shave 2 tablespoons of Parmesan over the top. Serve immediately so croutons remain crisp.