Wash the baby romaine lettuce thoroughly under cold water. Pat dry with a paper towel or use a salad spinner to remove excess moisture. Tear the leaves into bite-sized pieces and place them in a large salad bowl.

Fry the Capers

In a small skillet over medium heat, add a tablespoon of olive oil. Once hot, add the capers and fry until they become crispy, about 2-3 minutes. Remove and place on a paper towel to drain excess oil.

Crisp the Prosciutto

In the same skillet, add the slices of prosciutto and cook until crispy, about 2-3 minutes per side. Once done, remove and place on a paper towel to drain and then chop into bite-sized pieces.

Preparation of Croutons

Make Sourdough Croutons

Preheat the oven to 400°F (200°C). Cut the sourdough bread into small cubes. In a bowl, toss the bread cubes with olive oil, garlic powder, and salt until evenly coated. Spread the cubes on a baking sheet and bake for about 10-15 minutes or until golden brown and crispy.

Preparation of Caesar Dressing

Mix the Caesar Dressing

In a medium bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, minced garlic, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.

Assembly of the Salad

Assemble the Salad

In the large bowl with the baby romaine, add the crispy shallots, fried capers, crispy prosciutto, and croutons. Drizzle the Caesar dressing over the top and toss gently to combine. Serve immediately.