Wash romaine leaves thoroughly, spin or pat dry until no excess water remains. Tear or chop into roughly 2–3-inch pieces. Place in a large salad bowl and chill briefly while you prepare other components.

Shave or grate the 1/2 cup Parmigiano-Reggiano and reserve for tossing and finishing.

Croutons

Preheat & Prepare

Preheat the oven to 375°F (190°C). On a baking sheet, toss the bread cubes with 2 tbs olive oil, minced garlic clove, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until evenly coated.

Bake

Spread bread cubes in a single layer and bake 10–14 minutes, stirring once halfway through, until golden and crisp. Remove and cool. Croutons can be made up to a day ahead and stored in an airtight container.

Caesar Dressing (Classic Anchovy-Garlic)

Combine Anchovies & Garlic

On a cutting board, sprinkle a pinch of salt on the anchovy fillets and use the flat side of a chef's knife to mash them into a paste together with the 2 minced garlic cloves. Alternatively, finely mince/press anchovies and garlic together or use a mortar and pestle.

Emulsify

In a medium bowl, whisk together the anchovy-garlic paste, 2 egg yolks, 1 tsp Dijon, 1/2 tsp Worcestershire, and 2 tbs lemon juice until smooth. Very slowly whisk in the oils: start by adding a few drops at a time, then a thin steady stream until fully incorporated and dressing is thick and glossy (about 5–6 minutes of steady whisking). If desired, alternate or finish with the neutral oil to lighten texture.

Finish Dressing

Whisk in 1/4 cup finely grated Parmigiano-Reggiano, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Taste and adjust: add more lemon for acidity or a pinch more salt if needed. If you prefer a cooked-safe version, substitute 2 tbsp pasteurized mayonnaise for the raw yolks and proceed the same way.

Optional Protein (Grilled Chicken)

Prepare Chicken

If using chicken, brush breasts with 1 tbs olive oil and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Let rest 10 minutes at room temperature.

Grill

Preheat a grill or grill pan to medium-high. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reads 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Assembly & Serve

Add the romaine to the large bowl, drizzle about half the dressing over the leaves and toss gently to coat. Add croutons and 1/4 cup grated Parmigiano-Reggiano, toss again. Add more dressing to taste (about 1/4–1/3 cup total for 3 cups lettuce).

Plate the salad, top with additional shaved Parmesan if desired, place sliced grilled chicken (if using) on top, and serve with lemon wedges for squeezing over.