Finely mince the anchovy fillets and the garlic clove. Use the side of a chef's knife to press and mash them together into a coarse paste to distribute flavor evenly.

Whisk base

In a medium bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce and lemon juice. Whisk until smooth.

Finish dressing

Stir in the anchovy-garlic paste, 2 tablespoons olive oil, grated Parmesan, salt and freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness, salt if needed, or a drizzle more olive oil for silkiness. If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water until desired consistency is reached.

For the croutons

Preheat the oven to 375°F (190°C). Toss the bread cubes with 2 tablespoons olive oil and 1 tablespoon melted butter (if using) until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring once, until golden brown and crisp. Remove from oven and while still warm, rub the toasted cubes lightly with the cut side of a garlic clove for a subtle garlic aroma. Allow to cool.

For the salad assembly

Place the washed and thoroughly dried Romaine lettuce in a large salad bowl. Add about two-thirds of the dressing and gently toss with tongs to coat the leaves evenly. Start with less dressing and add more to taste — you want a light, even coating, not a heavy drowning.

Add the croutons and 3/4 cup of the grated Parmesan to the dressed lettuce. Toss gently to combine so croutons are distributed.

Plate the salad or serve family-style. Sprinkle the remaining Parmesan over the top, add freshly ground black pepper to taste, and serve any extra dressing on the side. If using, top with sliced grilled chicken breast for a heartier main-course salad.