If using whole anchovy fillets, finely mince them on a cutting board and then mash into a paste with the side of a chef's knife. Finely mince the garlic clove as well.

Emulsify base

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and well combined.

Add savory components

Whisk in the minced anchovies (or anchovy paste), minced garlic, and the grated Parmesan. Mix thoroughly so the cheese integrates into the dressing.

Finish dressing

Slowly drizzle in the extra-virgin olive oil while whisking continuously to emulsify. Season with salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, salt for seasoning, or a pinch of sugar if you prefer slightly rounded acidity.

Salad

Prepare lettuce

Wash the romaine lettuce thoroughly. Spin or pat dry until leaves are crisp. Tear or chop into bite-sized pieces and place in a large salad bowl.

Add croutons and cheese

Add the croutons and about three quarters of the shaved/grated Parmesan to the bowl with the lettuce. Reserve the remaining Parmesan for garnish.

Dress salad

Pour about half of the dressing over the lettuce, then gently toss with tongs or salad servers to coat. Taste and add more dressing as needed — aim for a light, even coating rather than drowning the leaves.

Plate and finish

Divide the dressed salad among plates or serve family-style. Sprinkle the reserved Parmesan on top and scatter any remaining croutons. If using, place sliced grilled chicken, salmon flakes, or shrimp on top of each portion. Optionally, squeeze a bit of fresh lemon over each serving and grind additional black pepper.

Optional Protein Preparation

Grilled chicken

Season a boneless chicken breast with salt and pepper (and a little olive oil). Grill over medium-high heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and serve atop salad.

Pan-seared salmon

Season salmon fillet with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook 4–5 minutes, then flip and cook 2–4 more minutes until cooked to your liking. Flake and serve on salad.

Cooked shrimp

If using raw shrimp, boil or sauté until pink and opaque (2–4 minutes depending on size). Drain and cool slightly before adding to salad. If pre-cooked, rinse briefly under warm water to take off chill and pat dry.