In a small bowl, combine 1 tbsp lemon juice, 1 tbsp mayonnaise, 1 tsp Greek yogurt, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp anchovy paste, and 1 minced garlic clove. Whisk until smooth.

While whisking continuously, slowly drizzle in 3 tbsp extra-virgin olive oil to emulsify the dressing into a smooth, slightly thickened sauce.

Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust — add a little more lemon for brightness, salt for seasoning, or a pinch of sugar if it tastes too sharp.

Salad assembly

Prepare lettuce

Wash and dry the romaine lettuce thoroughly. Tear or chop into bite-sized pieces until you have about 3 cups. Drying is important so the dressing adheres properly.

Place the lettuce in a medium bowl and sprinkle 1 cup croutons and 2 tbsp freshly grated Parmesan cheese over the top.

Pour about half of the dressing over the lettuce (reserve the rest to add more if needed). Gently toss using salad tongs or clean hands until leaves are evenly coated. Add more dressing to taste, but be careful not to overdress — classic Caesar is lightly coated.

Transfer to a serving plate or bowl. Finish with extra Parmesan shavings (1 tbsp) and an additional grind of black pepper. Serve immediately with a lemon wedge on the side to squeeze if desired.