In a medium bowl, toss the bread cubes with 2 tbs extra-virgin olive oil, the minced garlic, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Keep aside.

Caesar Dressing (classic, house)

In a medium bowl, mash the minced anchovy fillets with the minced garlic and a pinch of salt using the back of a spoon or a fork until they form a paste.

Add the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, and fresh lemon juice to the anchovy-garlic paste. Whisk until smooth and slightly thick.

Slowly whisk in 3 tbs extra-virgin olive oil in a steady stream to emulsify the dressing. Stir in 2 tsp freshly grated Parmesan, taste, and adjust seasoning with a pinch more salt and up to 1 tsp freshly ground black pepper as desired.

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach desired consistency. Refrigerate until ready to use (up to 24 hours).

Salad Assembly

Wash and dry the romaine lettuce thoroughly. Tear or chop into bite-sized pieces and place in a large mixing bowl.

Add about 3/4 of the cooled croutons to the bowl with the lettuce and sprinkle in about 3/4 cup of the freshly grated Parmesan.

Add 2–3 tbs of the Caesar dressing to the bowl (start conservative). Toss the lettuce, croutons, and cheese gently but thoroughly to coat. Taste and add more dressing if desired.

Plate the salad, top with the remaining croutons and the rest of the grated Parmesan. Grind a little fresh black pepper over the top and serve with lemon wedges on the side for squeezing.