Rinse the Romaine heads thoroughly under cold water. Dry well using a salad spinner or by patting with clean kitchen towels. Trim off the root end and any discolored leaves, then chop or tear the lettuce into bite-sized pieces. Transfer to a large salad bowl and chill briefly while preparing the dressing.

Grate Parmesan

Finely grate 1/2 cup of the Parmesan for tossing into the salad and reserve the remaining 1/4 cup for finishing (or shave for a prettier finish).

Add croutons and pepper

Add 1.5 cups of croutons to the chilled lettuce. Hold back freshly ground black pepper to finish after tossing, or add about 1/2 tsp now and adjust later.

Dressing

Mince anchovy and garlic

Finely mince the 2 anchovy fillets and 1 garlic clove together on a cutting board, then use the flat of a chef's knife to mash them into a smooth paste. This helps incorporate their flavor evenly into the dressing.

Emulsify base

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (if using), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, the anchovy-garlic paste, and 1/2 teaspoon salt until smooth.

Finish dressing with oil

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking continuously to form a smooth, slightly thickened emulsion. Taste and adjust: add more lemon juice for brightness, more salt if needed, or up to 1/2 teaspoon additional Worcestershire if you want more umami.

Assembly

Toss salad with dressing

Pour about two-thirds of the dressing over the prepared lettuce and croutons. Toss gently but thoroughly with salad tongs until the leaves are evenly coated. Add more dressing incrementally if you prefer a wetter salad.

Add cheese and season

Sprinkle the 1/2 cup freshly grated Parmesan over the tossed salad and toss briefly to combine. Finish with the reserved 1/4 cup grated or shaved Parmesan on top. Grind fresh black pepper to taste (about 1/2–1 tsp) and adjust salt if needed.

Serve

Transfer to individual plates or serve family-style immediately so the croutons remain crisp. Offer extra dressing and Parmesan at the table.