In a medium bowl, whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
If desired, add 2-3 anchovy fillets to the mixture and whisk until smooth.
Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to blend.
Cut the Romaine lettuce into bite-size pieces and place them in a large salad bowl.
Add 1/2 cup croutons to the bowl.
Drizzle the Caesar dressing over the salad and toss to coat evenly.
Sprinkle 1/4 cup grated Parmesan cheese over the top of the salad.
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