Wash romaine leaves thoroughly under cold water. Shake off excess water and spin in a salad spinner or pat dry with clean towels until leaves are dry. Tear or chop into bite-size pieces to yield about 6 cups.

Place the dried romaine in a large bowl. If using cherry tomatoes, halve them and add to the bowl. Add croutons and 2 tablespoons of grated Parmesan now (reserve the remainder for garnish). Toss gently to combine and set aside until dressing is ready.

Caesar dressing

In a small bowl or jar, combine mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and anchovy paste. Whisk until smooth.

Add the minced garlic, olive oil, salt, and black pepper. Whisk vigorously until the dressing is emulsified and creamy. Taste and adjust seasoning: add up to 1/2 teaspoon more lemon juice for brightness, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in up to 1 tablespoon of cold water until desired consistency is reached. Refrigerate dressing up to 1 hour if making ahead.

Assemble & serve

Pour about 2 to 3 tablespoons of dressing over the prepared salad (for a side serving). Using salad tongs or two forks, toss gently to coat leaves evenly but lightly. Add more dressing in 1-tablespoon increments if desired.

Sprinkle the remaining grated Parmesan over the tossed salad and add extra Parmesan shavings and lemon wedges if using. Serve immediately so croutons remain crisp.