Finely mince the anchovy fillets (or measure anchovy paste) and garlic. If using anchovy fillets, mash them into a paste with the flat side of a knife or the back of a spoon to ensure they fully dissolve into the dressing.

Combine base ingredients

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce until smooth and uniform.

Build flavor

Add the mashed anchovies, minced garlic, and finely chopped capers (if using) to the bowl. Whisk to incorporate.

Emulsify with oil

While whisking constantly, slowly drizzle in the 3 tablespoons of olive oil to create a slightly thickened, creamy emulsion. Stop once the dressing is glossy and homogenous.

Finish and season

Whisk in the 2 tablespoons grated Parmesan, then season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon more lemon juice for brightness, or 1/4 teaspoon more salt if it needs lift. Cover and refrigerate at least 15 minutes to let flavors marry (up to 24 hours).

Romaine & Assembly

Prepare romaine

If not already done, wash and thoroughly dry the romaine hearts. Tear into bite-size pieces and place in a large chilled salad bowl. Drying the leaves well (spin or pat with towels) helps the dressing cling.

Dress the salad

Start by adding about half of the dressing to the romaine and toss gently but thoroughly using salad tongs or clean hands. Add more dressing a little at a time until leaves are evenly coated but not dripping—use roughly 3 to 4 tablespoons for 6 cups of romaine as a guide, adjusting to taste.

Add croutons and cheese

Add the 1.5 cups croutons and 3 tablespoons freshly grated Parmesan to the tossed lettuce. Toss once more very gently to distribute without crushing the croutons.

Plate and finish

Divide the dressed salad among plates or serve family-style. Finish each portion with a light drizzle (about 1 teaspoon) of extra-virgin olive oil if desired and a crack of fresh black pepper (about 1/8 to 1/4 teaspoon per salad). Serve immediately so croutons remain crisp.