Spread the cubes in a single layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

Caesar dressing

In a medium bowl, mash the chopped anchovy fillets with the minced garlic and a pinch of salt using the back of a spoon until a paste forms.

Add the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and 1 tablespoon freshly grated Parmesan. Whisk until smooth and emulsified.

If the dressing is too thick, whisk in up to 1 tablespoon olive oil to reach desired consistency. Season with 1/2 teaspoon freshly ground black pepper and adjust salt or lemon to taste.

Salad assembly

Wash the romaine lettuce thoroughly, then dry it well using a salad spinner or clean kitchen towels. Trim the core and tear or chop the leaves into large bite-sized pieces.

Place the lettuce in a large mixing bowl. Add about 2/3 of the dressing and toss gently with tongs or your hands until evenly coated. Add more dressing if needed, a tablespoon at a time, to avoid overdressing.

Add the cooled croutons and 2 tablespoons shredded Parmesan to the tossed lettuce. Toss gently once more to combine.

Transfer to a serving bowl or plates. Sprinkle the remaining 1 tablespoon of shredded Parmesan over the top and finish with freshly ground black pepper and salt to taste.

If using optional protein, arrange sliced cooked chicken breast on top or toss with the salad before serving.