Preheat oven to 375°F (190°C). Toss the bread cubes with 3 tbs extra-virgin olive oil, 2 minced garlic cloves, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a bowl until evenly coated. Spread in a single layer on a baking sheet. Bake 12–16 minutes, tossing once halfway, until golden and crisp. Remove and cool on a rack.

Fried capers

Fry capers

Heat 1 cup neutral oil in a small saucepan to 350°F (175°C) or until a caper sizzles immediately on contact. Pat capers dry with paper towels. Add capers in small batches and fry 20–40 seconds until they puff and become crisp—watch carefully as they can burn fast. Use a slotted spoon to transfer to paper towels to drain and immediately sprinkle with 1 tsp salt. Let cool and crisp further; they will keep texture for a few hours.

Caesar dressing (classic, anchovy forward)

Make dressing

In a bowl or mortar, mash 4 anchovy fillets with 1 smashed garlic clove and 1 tsp Dijon until a paste forms. Whisk in 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, and the egg yolk until combined. Slowly drizzle in 6 tbs extra-virgin olive oil and 2 tbs neutral oil while whisking constantly to emulsify into a creamy dressing. Stir in 2 tbs freshly grated Parmesan, season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. If using raw egg is a concern, substitute 1 tbs mayonnaise for the yolk and mix the same way.

Salad assembly

Assemble and serve

Place two well-chilled romaine heads halved lengthwise (total 4 wedges) on a chilled plate or platter, cut side up. Spoon 2–3 tbs of the Caesar dressing over each wedge, spreading gently so leaves remain intact. Scatter 1 cup freshly grated Parmesan over the wedges, sprinkle house croutons evenly (about 1 cup), and finish with 3 tbs fried capers per salad distributed on top. Offer lemon wedges alongside for optional brightening. Serve immediately with a knife and fork.