Preheat oven to 375°F (190°C). Place cubed bread on a rimmed baking sheet. In a small bowl whisk together 3 tbs olive oil, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Drizzle or toss the bread cubes with the oil mixture until evenly coated. Spread in a single layer and bake 10–12 minutes, tossing halfway through, until golden and crisp. Remove and let cool on the baking sheet.

Caesar Dressing

Make the dressing

In a medium bowl, mash the minced anchovy fillets with the minced garlic into a paste using the back of a spoon or a fork. Add 1 tbs mayonnaise (or 1 egg yolk), 2 tbs Greek yogurt (if using), 1 tsp Dijon, 1 tsp Worcestershire, and 2 tbs lemon juice. Whisk until smooth. While whisking continuously, drizzle in 3 tbs extra-virgin olive oil to emulsify the dressing. Stir in 1 tbs freshly grated Parmigiano-Reggiano. Taste and season with up to 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting lemon or salt as necessary. If the dressing is too thick, thin with 1–2 tsp water until desired consistency is reached.

Optional traditional raw-egg variation

If using a raw egg yolk for a more classic Caesar, whisk 1 egg yolk with the anchovy/garlic mixture in a bowl, then continue adding Dijon, lemon, Worcestershire and slowly whisk in the oil until emulsified. Follow the same seasoning steps. Use only very fresh eggs and consume promptly.

Salad Assembly

Wash and dry the romaine leaves thoroughly (a salad spinner works well). Tear larger leaves into bite-sized pieces and place in a large salad bowl. Add about two-thirds of the cooled croutons and toss with 3–4 tbs of the prepared dressing until leaves are evenly coated. Add three-quarters of the grated Parmigiano-Reggiano and gently toss again. Taste and add more dressing if needed for desired coating.

Divide the dressed lettuce among 4 plates or serve family-style. Top with remaining croutons and the rest of the Parmigiano-Reggiano. Finish with an extra grind of black pepper and lemon wedges on the side for optional brightening.