Remove outer leaves if wilted. Wash the cos (romaine) heads thoroughly, shake off excess water and spin in a salad spinner or pat dry with towels. Chop the leaves into bite-sized pieces (about 1–1.5 inch strips). Transfer to a large mixing bowl and chill briefly if desired.

Shave or grate 3/4 cup of parmesan for finishing the salad and reserve 1 tablespoon grated parmesan for the dressing (already listed). Roughly chop the chives and set aside for garnish.

Ciabatta croutons

Preheat oven to 375°F (190°C). Toss ciabatta cubes with 2 tbs extra-virgin olive oil, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper until evenly coated.

Spread the cubed bread in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool. Reserve until ready to serve.

Caesar dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1 tbs plain Greek yogurt until smooth.

Add the 4 finely chopped anchovy fillets, 1 minced garlic clove, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 tbs grated parmesan. Whisk until combined.

Slowly drizzle in 1 tbs extra-virgin olive oil while whisking to slightly emulsify the dressing. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Adjust lemon, salt or anchovy if you prefer brighter or saltier dressing.

Assembly & finish

Add 3/4 cup freshly shaved/grated parmesan to the bowl with chopped lettuce.

Pour about 3/4 cup of the prepared Caesar dressing over the lettuce (reserve extra dressing to serve on the side). Toss gently but thoroughly with salad tongs until leaves are evenly coated. Add croutons and toss once more to combine.

Taste and add more dressing, salt or pepper if needed. Plate the salad, sprinkle the remaining 1/4 cup parmesan on top and garnish with chopped chives.

Serve immediately so croutons remain crisp.