Wash romaine heads thoroughly under cold water. Shake off excess water and spin in a salad spinner until mostly dry. Trim core, separate leaves and tear leaves into bite-sized pieces. Chill in refrigerator while preparing other components.

Just before serving, transfer lettuce to a large mixing bowl, season lightly with 1/2 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for croutons/dressing adjustments).

When dressed, toss lettuce with dressing and croutons, then finish with shaved or grated Parmesan and an extra grind of black pepper. Serve immediately with lemon wedges on the side if desired.

Garlic Croutons

Make the croutons

Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet in a single layer.

In a small bowl, whisk together 3 tbs olive oil, minced garlic, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Pour evenly over the bread cubes and toss with your hands or a spatula until well coated.

Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Taste and adjust salt if needed; set aside until ready to dress the salad.

Signature Caesar Dressing

Assemble dressing

In a medium bowl, mash anchovy fillets and garlic together into a coarse paste using the back of a spoon or a small whisk. This step mellows and integrates their flavor.

Add mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk until smooth and slightly emulsified.

Slowly drizzle in 2 tbs olive oil while whisking to incorporate and slightly loosen the dressing. Stir in 1/2 cup grated Parmesan, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 tbs warm water until desired consistency is reached. Chill in refrigerator for 10–15 minutes for flavors to meld, or use immediately.

Reserve 2–3 tbs of dressing to toss the salad lightly at first and keep the remainder to serve at the table for guests who want extra.