Using a mortar and pestle, add in the anchovies and garlic. Mash until they form a paste. If you don't have that tool, you can finely mince.

In a food processor, add all the dressing ingredients: anchovy and garlic paste, mayo, lemon juice, white wine vinegar, dijon, Worcestershire, parmesan cheese, and freshly ground black pepper. Blend until all ingredients are combined. Taste and adjust seasoning such as salt and lemon juice. For consistency, you can add more mayo, but it will thicken once refrigerated.

Place in refrigerator in air tight container until ready for use [see note #1]

Preheat oven to 425 F.

Rinse Brussels sprouts and trim off the ends. Remove any outer leaves that are wilting. For the larger sprouts, quarter them and the smaller ones halve. Set aside.

In a cast iron skillet over medium high heat, add in the diced pancetta. Cook for 5 minutes. Add in the Brussels sprouts and 1 tbsp olive oil. Allow the sprouts to sear and develop a nice char for 8 minutes.

Turn the stovetop off and place the cast iron in the oven for 15 minutes, removing and tossing the Brussels halfway through.

Once they are done roasting, remove from the cast iron and allow them to cool while you prep the croutons and salad.

In a small bowl add: cubed bread, 3 tbsp olive oil, garlic powder, oregano, and parmesan. Toss till coated.

Place on a small baking sheet and place in the oven for 5 minutes until crisp.

In a large bowl, add the romaine, Brussels sprouts/pancetta, and croutons. (If you aren't serving right away, wait to dress the salad or the lettuce will wilt).

When ready to serve add a few tbsp of creamy caesar dressing and toss with tongs or salad spoons to coat the leaves. It's best to under dress the salad at first, then add more as you go.

Serve in bowls and garnish with additional parmesan cheese over the top and optional lemon wedge on the side.