Preheat the oven to 375°F (190°C). In a mixing bowl toss bread cubes with 2 tbs olive oil, 1/2 tsp garlic powder, 1/4 tsp salt and a pinch (1/8 tsp) black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove and cool on a rack.

Caesar dressing

Make the dressing

In a bowl or jar combine 1/4 cup mayonnaise, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 clove minced garlic and finely chopped anchovy fillets. Whisk or shake to combine. Slowly stream in 1/4 cup extra-virgin olive oil while whisking to emulsify. Stir in 1/4 cup grated Parmesan, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add a bit more lemon for brightness, salt for seasoning, or a touch more olive oil to loosen.

Alternate raw-egg traditional method (optional)

If you prefer a more traditional Caesar and are comfortable using raw egg yolk, replace the 1/4 cup mayonnaise with 1 large egg yolk. Whisk the yolk vigorously with the mustard and lemon, then slowly whisk in oil to form an emulsion, and proceed with the remaining ingredients. Use only very fresh or pasteurized eggs.

Salad assembly

Wash and dry the romaine thoroughly (a salad spinner is best). Tear or chop into bite-size pieces and place in a large bowl.

Add about 3/4 of the grated Parmesan to the lettuce and toss gently to distribute.

Add 3/4 cup croutons (or to taste). Drizzle 3 to 4 tablespoons of the dressing over the lettuce (start with less; you can add more). Toss gently but thoroughly so leaves are evenly coated. Add additional dressing as needed — the salad should be lightly but evenly dressed, not swimming in dressing.

Taste and adjust seasoning with a pinch of salt or a grind of black pepper if desired. Transfer to a serving bowl or plates.

Finish by shaving or sprinkling the remaining Parmesan over the top and scatter remaining croutons. Serve immediately.