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Ingredients
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Salad
Caesar Dressing
Method
Caesar Dressing
Prep anchovy and garlic
If using anchovy fillets, finely chop them into a paste-like consistency. Mince the garlic very finely or smash with a microplane.
In a medium bowl, combine the mayonnaise and Greek yogurt. Whisk until smooth to create a creamy base.
Add the chopped anchovy (or anchovy paste), minced garlic, Dijon mustard, Worcestershire sauce, fresh lemon juice, and extra-virgin olive oil to the bowl. Whisk thoroughly until the mixture is homogeneous and slightly glossy.
Season with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, salt for seasoning, or a teaspoon of water at a time to thin the dressing to desired consistency.
Cover and refrigerate the dressing for at least 15 minutes to let flavors meld. Dressing can be made up to 48 hours ahead; stir well before using.
Salad
Wash and dry the romaine lettuce thoroughly. Chop or tear into bite-size pieces and place in a large salad bowl.
Add the halved cherry tomatoes to the bowl with the lettuce.
Measure out the croutons and freshly grated Parmesan. Reserve about 2 tablespoons Parmesan for garnish.
Right before serving, pour about 3/4 cup of the prepared Caesar dressing over the lettuce and tomatoes. Toss gently but thoroughly with salad tongs until leaves are evenly coated. Add more dressing by tablespoonfuls if you prefer a wetter salad.
Add the croutons and most of the grated Parmesan to the tossed salad. Toss lightly once to distribute them without crushing the croutons.
Plate the salad, finish with the reserved Parmesan and an extra grind of black pepper. Serve immediately with lemon wedges on the side for optional squeezing.