Finely mince the anchovy fillets and garlic cloves together on a cutting board, then sprinkle a pinch of salt over them and mash into a smooth paste using the flat side of a chef's knife or the back of a spoon. This creates a blended base for the dressing.

Emulsify dressing

In a medium bowl, combine the minced anchovy-garlic paste, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and 2 tablespoons of extra-virgin olive oil. Whisk vigorously until smooth and slightly glossy.

Finish and season

Stir in 1 tablespoon grated Parmesan, then taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If the dressing is too thick, add the remaining 1 tablespoon olive oil or a teaspoon of water and whisk to adjust consistency. Chill while you prepare the rest if not using immediately.

Croutons

Preheat oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss bread with oil and seasoning

In a large bowl, toss the bread cubes with 3 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Bake croutons

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and, while still warm, rub the halved garlic clove over the croutons (or sprinkle with 1/2 teaspoon garlic powder) to impart garlic flavor. Let cool.

Salad assembly

Prepare lettuce

Trim and discard any wilted outer leaves from the romaine. Chop the heads into 1–2 inch pieces, then spin or pat dry thoroughly so the dressing will cling to the leaves.

Combine salad components

Place the chopped romaine in a large salad bowl. Add about 3/4 of the croutons and 3/4 cup of the grated/shaved Parmesan.

Dress the salad

Add about half of the dressing to the lettuce and gently toss with tongs, turning and lifting until leaves are evenly coated. Taste and add more dressing as needed (you may not need all of it).

Finish and serve

Top with the remaining croutons and an additional 1/4 to 1/2 cup Parmesan. Grind a little fresh black pepper over the top and serve immediately with lemon wedges on the side for anyone who wants extra brightness.

Optional protein

Season and warm chicken (if using)

If adding chicken, season cooked sliced chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Warm briefly in a skillet over medium heat for 2–3 minutes per side just to reheat, or slice cold and arrange on top of the dressed salad.