Heat oil in a small saucepan over medium-low heat until it registers about 275–300°F (135–150°C) or a small piece of garlic sizzles gently when added. Do not let oil smoke.

Add garlic slices in a single layer and fry, stirring occasionally, until golden brown and crisp, about 2–4 minutes. Watch closely to avoid burning.

Using a slotted spoon, transfer fried garlic to a paper towel–lined plate and immediately season with 1 tsp fine salt. Let cool; garlic will crisp further. Reserve oil for dressing or other use if desired (strain and cool).

Caesar dressing

If using raw egg yolk, ensure it is fresh. In a medium bowl, whisk together 1 egg yolk, 1 tsp Dijon mustard, 2 anchovy fillets (finely chopped) or 1 tsp anchovy paste, and 1 minced garlic clove until combined.

Whisk in 2 tbsp fresh lemon juice and 1 tsp Worcestershire sauce.

Very slowly, drizzle in 6 tbsp extra-virgin olive oil while whisking constantly to emulsify. If you prefer a lighter texture, alternate small additions of the 2 tbsp neutral oil. Continue until dressing is thick and glossy.

Season dressing with 1/2 tsp fine salt and 1 tsp freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt as needed. If dressing is too thick, whisk in 1–2 tsp warm water to loosen.

If you reserved garlic frying oil, you may add 1 tsp of the strained oil to the dressing for extra garlic aroma.

Salad assembly

Prepare romaine: wash and dry the romaine hearts thoroughly. Chop or tear into bite-size pieces and transfer to a large mixing bowl (about 4 cups packed).

Add croutons to the bowl.

Add about two-thirds (approximately 2/3 cup) of the grated Parmesan to the bowl; reserve the rest for finishing.

Add 2–3 tbsp of the prepared Caesar dressing to the lettuce and croutons. Toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing a tablespoon at a time if needed; you likely will use 3–4 tbsp in total depending on preference.

Plate the salad on a large platter or individual plates. Garnish with remaining Parmesan (sprinkle or shave) and the fried garlic crisps evenly over the top.

Place 1 white anchovy fillet atop each serving or arrange 4 fillets across the platter and squeeze the fresh lemon half over the salad just before serving. Offer additional lemon wedges at the table.

Serve immediately so the croutons remain crisp.