Spread the bread cubes in a single layer on the prepared baking sheet. Bake until golden and crisp, about 10–12 minutes, stirring once halfway through. Remove and let cool. Reserve.

Caesar Dressing

In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons Greek yogurt, minced anchovies (or anchovy paste), 1 minced garlic clove, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce.

Whisk in 2 tablespoons fresh lemon juice, then slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is smooth and slightly glossy.

Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust: add a little more lemon for brightness, more anchovy or Worcestershire for umami, or a pinch of sugar if too tart.

Cover and chill at least 10 minutes to let flavors meld (can be made up to 1 day ahead).

Salad

Wash and dry the romaine thoroughly. Tear or chop into bite-size pieces and place in a large mixing bowl.

Add about 3/4 of the shaved Parmesan to the greens and toss lightly to distribute.

Add 3–4 tablespoons of the prepared dressing to the bowl and toss gently to coat the leaves evenly. Add more dressing a tablespoon at a time if you prefer a wetter salad.

Add the cooled croutons and toss once more to combine.

Plate the salad as side portions (see servings), garnish with remaining Parmesan shavings and serve immediately with lemon wedges on the side.