Wash romaine hearts thoroughly, spin or pat dry, and tear into bite-size pieces. Place in a large salad bowl and chill briefly while preparing other components.

Assemble salad

When dressing and croutons are ready, pour about half to two-thirds of the dressing over the romaine, toss gently to coat evenly. Add 2 tablespoons of grated Parmigiano-Reggiano and most of the croutons (reserve a few for garnish). Toss again lightly. Taste and add more dressing if needed. Finish with the remaining 1 tablespoon grated Parmigiano-Reggiano and a crack of fresh black pepper. If serving anchovies, arrange chopped anchovies on top or serve on the side.

House-made Croutons

Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with 3 tablespoons olive oil, minced garlic, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–14 minutes, tossing once halfway, until golden brown and crisp. Remove from oven and cool on the sheet; they will crisp further as they cool. Reserve until ready to toss with the salad.

Caesar Dressing (House-made)

Prepare base

In a medium bowl, whisk together 1 egg yolk, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, mashed anchovy (or 1 anchovy fillet if using), 1 tablespoon fresh lemon juice, and 1/2 tsp Worcestershire sauce until smooth.

Emulsify

While whisking vigorously, drizzle in the 3 tablespoons olive oil in a slow, steady stream to create an emulsion. If you prefer a lighter texture, add the 1 tablespoon neutral oil while whisking. Continue until the dressing is thickened and glossy.

Finish and season

Whisk in 2 teaspoons finely grated Parmigiano-Reggiano. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, then taste and adjust lemon, salt, or anchovy to preference. If the dressing is too thick, whisk in up to 1 teaspoon water to loosen.

Food-safety note

If concerned about raw egg, use a pasteurized egg yolk or commercial Caesar dressing base. Keep dressing refrigerated and use within 2–3 days.