1-First Step: Mise en place and prep (5 minutes) Gather the dressing ingredients and measure them precisely. Mince 2 small cloves of garlic and squeeze fresh lemon juice to yield about 2 tablespoons. Grate fresh Parmesan from a block for the best flavor. If you’re adding protein like chicken or shrimp, have it rested and ready.

2-Second Step: Make the dressing (10 minutes) In a medium bowl, whisk together the minced garlic, 1 teaspoon anchovy paste, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Add 1 cup mayonnaise, 1/2 cup freshly grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, then whisk until well combined. Taste and adjust seasonings if needed.

3-Third Step: Prepare the greens and add-ins (10 minutes) Use crisp romaine or a mix of romaine and baby gem lettuces for crunch. Wash and dry thoroughly use a salad spinner or blot with paper towels to avoid a watery salad. Tear large leaves into bite-sized pieces rather than chopping to keep texture.

4-Fourth Step: Make croutons and toast (10-15 minutes) Cube day-old bread into 1/2- to 3/4-inch pieces. Toss with olive oil, salt, and garlic powder, then bake at 375°F (190°C) for 8-12 minutes until golden and crisp. Alternatively, pan-fry cubes in a skillet over medium heat for 6-8 minutes, stirring often.

5-Fifth Step: Cook protein if using (15-25 minutes) Popular proteins include grilled chicken breasts and shrimp. For quick weeknight protein, grill or pan-sear chicken breasts seasoned with salt and pepper for about 6-8 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C). Slice and rest 5 minutes before adding to the salad. For pan-seared shrimp, cook 1-2 minutes per side until opaque.

6-Sixth Step: Toss and serve (5 minutes) Place the dried romaine in a large bowl. Spoon 2 to 3 tablespoons of dressing per 4 cups of lettuce and toss gently. Add croutons, a handful of freshly grated Parmesan, and sliced protein if using. Adjust dressing amount to taste you want a light coating, not a soupy bowl.

7-Final Step: Finishing touches and plating Garnish with extra Parmesan shavings and a crack of black pepper. Serve immediately so croutons stay crisp. If making multiple servings, plate individually or toss at the last minute to preserve texture.