Wash romaine leaves thoroughly under cold water to remove grit. Spin or pat dry until leaves are very dry (excess water dilutes dressing). Tear or chop leaves into bite-sized pieces to yield about 6 cups packed.

Place dried romaine in a large mixing bowl. Refrigerate briefly if you prefer the salad very cold while you make the dressing.

Add croutons and 3/4 cup of the freshly grated Parmesan to the bowl; reserve remaining Parmesan for finishing.

Caesar dressing

Mince garlic

Peel and finely mince the garlic clove (or grate on a microplane). If you prefer a milder garlic flavor, smash and let sit 5 minutes before using to mellow.

Emulsify dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, minced garlic, grated Parmesan (for dressing), salt, and black pepper until smooth. While whisking steadily, drizzle in the 3 tablespoons of olive oil until the dressing is shiny and slightly thickened. Taste and adjust seasoning — add a little more lemon for brightness, salt/anchovy for savoriness, or a splash of water to loosen if too thick.

If you prefer a very smooth dressing, blend ingredients briefly in an immersion blender or small food processor for 5–10 seconds.

Assemble & serve

Add roughly 3 tablespoons of the dressing to the bowl with the romaine, croutons, and 3/4 cup Parmesan. Toss gently but thoroughly with tongs or salad servers so leaves are evenly coated. Add more dressing, 1 tablespoon at a time, until desired coating is achieved (you may not need all the dressing).

Plate the salad or leave in the serving bowl. Sprinkle the reserved Parmesan over the top (about 1/4 cup). Add freshly ground black pepper to taste and garnish with lemon wedges and anchovy fillets if using.

Serve immediately so croutons remain crisp.