Wash the romaine leaves thoroughly. Spin or pat dry to remove excess water. Trim off the root ends and chop or tear into bite-sized pieces. Place the prepared lettuce in a large salad bowl.

Add cheese and croutons

Sprinkle 2 tablespoons of the asiago cheese over the lettuce. Add the croutons on top but hold back some for garnish if desired.

Dress and toss

Pour about half to three-quarters of the prepared Caesar dressing over the lettuce (start conservatively). Using salad tongs or clean hands, toss the lettuce gently but thoroughly so each piece is lightly coated. Add more dressing to taste.

Finish and serve

Plate the salad or leave in the bowl. Sprinkle the remaining 1 tablespoon asiago cheese on top, add remaining croutons, and grind black pepper over each portion. Serve with lemon wedges on the side for diners who want a bright squeeze of lemon.

Caesar dressing

Combine aromatics

In a medium bowl, mash the minced anchovy fillets with the minced garlic using the back of a spoon or a fork until they form a coarse paste. This mellows the anchovy and distributes flavor evenly.

Whisk base ingredients

Add the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and grated Parmesan to the anchovy-garlic paste. Whisk vigorously until the mixture is smooth and uniform.

Emulsify and season

Slowly drizzle in the extra-virgin olive oil while whisking to slightly loosen and shine the dressing. Taste and season with salt (start with the listed amount) and additional lemon or Worcestershire if desired. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice.

Rest

Let the dressing rest in the refrigerator for at least 15 minutes to allow flavors to meld. Stir again before using.