Remove outer leaves if wilted. Trim root end and halve each romaine head lengthwise, then chop or tear into 1–2 inch pieces. Rinse thoroughly in cold water, spin dry in a salad spinner or pat dry with towels until no excess water remains.

Prepare tomatoes (optional)

If using cherry tomatoes, halve them and set aside.

Grate cheese

Shave or finely grate Parmesan. Reserve about 2 tablespoons for garnish and the rest for tossing into the salad.

Crisp croutons

If using store-bought croutons, have them ready. To make quick homemade croutons: toss 4–6 slices cubed day-old bread with 1 tbs olive oil and a pinch of salt, spread on a baking sheet, and bake at 375°F (190°C) for 8–12 minutes, stirring once, until golden and crisp. Cool slightly.

Dressing

Mince anchovies and garlic

Finely chop the drained anchovy fillets and mince the garlic until a rough paste forms. You can sprinkle a pinch of salt on the garlic and use the side of a knife to smash it into a paste; doing this with the anchovies helps them integrate smoothly into the dressing.

Emulsify base

In a medium bowl, combine the mayonnaise, chopped anchovies, garlic paste, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk until uniform.

Finish dressing

While whisking, slowly drizzle in the extra-virgin olive oil to create a smooth emulsion. Whisk in the white wine vinegar if using. Season with salt and freshly ground black pepper, taste, and adjust acidity or seasoning with more lemon juice or salt as needed.

Optional smoothing (immersion blender)

For an ultra-smooth dressing, transfer ingredients to a jar or small blender and pulse briefly until completely homogeneous.

Optional Protein

Prepare chicken

If adding chicken, pat breasts dry, brush both sides with 1 tbs olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Let rest 5 minutes.

Cook chicken

Heat a skillet over medium-high heat. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly against the grain.

Assemble

Toss salad

In a large bowl, add the dried romaine, about 3/4 of the grated Parmesan, and half of the croutons. Add 3–4 tablespoons of dressing (start with less; you can add more) and toss gently but thoroughly so leaves are evenly coated. Add cherry tomatoes if using.

Plate and finish

Divide salad among plates or serve family-style. Arrange sliced chicken on top if using. Sprinkle remaining Parmesan and remaining croutons over each portion. Finish with an additional grind of black pepper and, if desired, a light drizzle of extra-virgin olive oil or a squeeze of lemon.

Serve

Serve immediately so lettuce stays crisp and croutons remain crunchy.