One batch of Homemade Croutons will do the trick! Having them fresh and warm really elevates this dish. Please don't use those stale cubes out of a bag.
Make the Dressing
We are going to lightly toast our garlic so it gets a little sweet and won't overwhelm the dressing. Once peeled, sauté the whole cloves in your 2 tsp Olive Oil until brown and tender, about 8-10 minutes over medium-low heat. Cool and mince.
Add your minced Garlic, Anchovy Paste, Lemon Juice, Dijon, Worcestershire, Mayo, Yogurt, and 1/4 Cup Parmesan to a bowl and combine well. Taste and season if needed.
Assemble your Salad
You can rip up your romaine and toss with the dressing, or place the whole leaves on a plate, and spoon the dressing over.
Garnish with warm Croutons and lots of grated Parm!