In a medium bowl, mash the minced anchovy fillets (or measure anchovy paste) with the minced garlic and a pinch of salt until pasty. Add the mayonnaise, Dijon mustard, Worcestershire sauce and lemon juice. Whisk until smooth.

Slowly drizzle in the olive oil while whisking to emulsify. Stir in the 2 tablespoons grated Parmesan. Taste and adjust salt, lemon or Worcestershire to balance bright, savory flavors. Chill for at least 10 minutes to let flavors meld.

Proteins (optional)

Chicken

If using chicken: season two 4-oz boneless chicken breasts lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook 4-5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips. Keep warm.

Shrimp

If using shrimp: pat 6 large shrimp dry and season with salt and pepper. Sear in 1 tablespoon butter or oil over medium-high heat 1-2 minutes per side until opaque and slightly curled. Remove from pan and keep warm.

Fresh fish

If using fresh fish (market): cook according to the fish type — for a 6-oz fillet, season with salt and pepper and sear skin-side down in 1 tablespoon oil over medium-high heat 3-4 minutes, then flip and cook 2-4 minutes more until opaque and flaky. Rest 2 minutes and flake into large pieces.

Salad assembly

In a large mixing bowl, place the 6 cups chopped romaine. Add 3 tablespoons shaved/grated Parmesan and 1 cup seasoned croutons.

Add 3 to 4 tablespoons of the prepared Caesar dressing to the bowl (start with 3 tablespoons; add more if you prefer a heavier coating). Gently toss the lettuce with tongs or salad forks until evenly coated and the croutons are distributed.

Transfer the tossed salad to a serving plate or bowl. Arrange the optional protein (sliced chicken, shrimp, or flaked fish) on top if using.

Finish with an additional 1 tablespoon Parmesan shaved over the top and a grinding of freshly ground black pepper to taste. Serve immediately.