Prepare the dressing by combining the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, Worcestershire sauce, and anchovy paste in a medium-sized bowl. Season with salt and black pepper, to taste, and whisk to combine.

Add grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired. Cover and set aside.

Melt butter in a large skillet or frying pan over medium-low heat. Spread the melted butter with a pastry brush to evenly coat the bottom and sides of the skillet.

Add the bread cubes to the skillet and lightly season with the garlic powder, salt, and pepper. Toast the bread for 6-8 minutes, stirring frequently, until lightly browned on all sides. Remove from heat and set aside.

When ready to serve, assemble the salad by adding the chopped Romaine lettuce to a large mixing bowl.

Add the toasted croutons and shaved Parmesan and drizzle with 1/3 cup of dressing. Gently toss to combine.

Serve immediately on chilled salad plates with remaining salad dressing on the side. Enjoy!