Mince the anchovy fillets finely and mash with the minced garlic on a cutting board using the side of a chef's knife to form a smooth paste. This mellows flavors and distributes them evenly through the dressing.

In a medium bowl, whisk together the mayonnaise, mashed anchovy-garlic paste, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmigiano-Reggiano, salt, and black pepper until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify the dressing. Taste and adjust seasoning: add more lemon for brightness, salt if needed, or a little more anchovy for savoriness.

Salad & Croutons

Make croutons

Preheat oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil and 1 tablespoon melted butter (if using) until lightly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove from oven and while warm rub with the cut side of 1 garlic clove to impart a subtle garlic flavor. Let cool.

Prepare romaine

Ensure the torn Romaine pieces are very dry (use a salad spinner or pat with towels). Place the lettuce into a large chilled bowl.

Add 3–4 tablespoons of the prepared dressing to the lettuce (reserve remaining dressing for guests to add more). Toss gently with tongs to coat evenly but not saturate—the leaves should glisten.

Add the cooled croutons and toss briefly to combine. Taste and add additional dressing if desired.

Transfer salad to serving plates or a large platter. Scatter Parmigiano-Reggiano shavings on top and finish with a light grind of fresh black pepper.

Optional Protein

Cook chicken (optional)

If adding chicken, pat the breast dry and season both sides with 1/4 teaspoon salt and a pinch of pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over the dressed salad just before serving.