Spread the coated bread cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp.

Remove from oven and let cool on the baking sheet. Croutons will crisp further as they cool.

Caesar Dressing

In a medium bowl, mash the chopped anchovy fillets and grated garlic together with the back of a spoon until they form a paste.

Add mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, 1 tbs grated Parmesan, and 1 tsp salt to the anchovy-garlic paste. Whisk until smooth.

While whisking, slowly drizzle in 2 tbs olive oil to emulsify and create a silky dressing. Taste and adjust seasoning with additional lemon juice or salt as desired.

Salad Assembly

If you haven't already, wash and thoroughly dry the romaine lettuce. Tear leaves into bite-sized pieces and place in a large salad bowl.

Pour 1/2 to 3/4 cup of the prepared Caesar dressing over the lettuce (start with 1/2 cup and add more to taste). Toss gently with tongs until leaves are evenly coated.

Add cooled croutons (about 1 to 1 1/2 cups) and gently toss again to distribute.

Scatter the quartered hard-cooked eggs over the top of the salad.

Sprinkle 1 cup freshly shredded Parmesan cheese over the salad and finish with freshly ground black pepper to taste.

Serve immediately on chilled plates to keep the greens crisp.