Preheat oven to 375°F (190°C). In a large bowl, toss bread cubes with 3 tbs olive oil, 1 tsp garlic powder and 1 tsp kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 12–15 minutes, stirring once halfway, until golden and crisp. Remove from oven and cool on the pan; set aside.

Caesar Dressing

Make dressing

In a medium bowl, combine 1 cup mayonnaise, chopped anchovy fillets, minced garlic, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 3 tbs fresh lemon juice and 1 tbs grated Parmesan. Whisk until smooth. Slowly drizzle in 2 tbs olive oil while whisking to emulsify. Taste and season with 1 tsp salt and freshly ground black pepper (start with 1/2 tsp and add to taste). Adjust acidity with more lemon juice if desired. Refrigerate for at least 10 minutes to let flavors meld.

Salad

Prepare lettuce

Trim core from each head of Romaine and discard any damaged outer leaves. Rinse leaves thoroughly, spin or pat dry until very dry. Tear or chop into large bite-sized pieces and place into a large chilled mixing bowl.

Assemble salad

Add cooled croutons and 3/4 cup grated Parmesan to the bowl with the lettuce. Add about 3/4 of the dressing (reserve extra for people who want more) and toss gently but thoroughly with tongs until all leaves are evenly coated. Taste and add more dressing if needed. Grind additional black pepper over the top and sprinkle remaining Parmesan (about 1/4 cup) as a finishing layer. Serve immediately with lemon wedges on the side.