Preheat the oven to 375°F (190°C). Spread the cubed bread on a rimmed baking sheet. In a small bowl, combine 2 tbs olive oil, minced garlic, 1 tsp kosher salt and 1 tsp freshly ground 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, stirring once halfway through, until golden and crisp. Remove from oven and let cool on the pan.

Dressing (classic Caesar)

Make the emulsion

In a medium bowl, mash the 2 minced anchovy fillets with the minced garlic and 1 tsp kosher salt using the back of a spoon until a paste forms. Add the egg yolk (or whole pasteurized egg) and Dijon mustard and whisk until combined.

Whisk in the lemon juice and Worcestershire sauce. While whisking constantly, very slowly drizzle in the 6 tbs extra-virgin olive oil until the dressing emulsifies and thickens to a creamy consistency. If using mayonnaise instead of raw egg, whisk mayo, lemon, mustard, anchovy paste, garlic and Worcestershire together, then slowly whisk in the olive oil to loosen slightly.

Stir in 1 tbs grated Parmesan and taste. Adjust seasoning with up to 1/2 tsp more salt and freshly ground black pepper as desired. If the dressing is too thick, whisk in 1–2 tsp warm water to reach desired consistency.

Salad assembly

Wash and dry greens

Rinse the romaine and mixed lettuces under cold water. Spin or pat dry thoroughly—excess water will dilute the dressing and make croutons soggy.

Tear or chop the romaine into bite-sized pieces and place in a large salad bowl. Add the mixed baby lettuces if using.

Add about half of the dressing to the greens and toss gently but thoroughly to coat. Add more dressing a tablespoon at a time until leaves are evenly coated to your preference (you will likely use 3–5 tbs dressing depending on taste).

Add the cooled croutons and gently toss once to distribute. Sprinkle with shaved or thinly sliced Parmesan and additional freshly ground black pepper. Serve immediately with lemon wedges on the side.