Tear the romaine leaves into bite-size pieces (about 1–2 inch pieces). If using baby gem, halve or quarter them. Place in a large chilled bowl and keep cold until ready to dress.

Pat the leaves dry with a clean kitchen towel or spin in a salad spinner. Dry leaves will help the dressing adhere and keep the salad crisp.

Caesar Dressing

Make the dressing

In a small bowl or jar, combine the mayonnaise, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic and grated Parmesan. Whisk or shake vigorously until smooth and emulsified.

Taste and adjust seasoning: add up to 1/2 teaspoon more lemon juice for brightness, more anchovy paste for savory umami, or a pinch more salt if needed. The dressing should be creamy, tangy and slightly salty.

Croutons & Garnish

Toast the croutons

Preheat a small skillet over medium heat. Add olive oil and butter (if using). Add the bread cubes and toss frequently until golden brown and crisp, about 5–7 minutes. Transfer to a paper towel-lined plate and season lightly with a pinch of salt while warm.

Assemble the salad: Add 3/4 of the dressing to the bowl with the romaine (reserve a little to serve on the side). Toss gently but thoroughly until leaves are evenly coated—use tongs or two large spoons to mix without bruising.

Divide the dressed romaine into two side salad portions (or keep whole for one large side). Top each portion with toasted croutons and a sprinkle of shaved Parmesan. Finish with a grind of fresh black pepper and serve with a lemon wedge on the side for those who want extra brightness.

If serving later, keep croutons separate and add them just before serving so they remain crisp.