Remove outer wilted leaves from the romaine, slice each head lengthwise if desired, then chop or tear into 1–2 inch pieces. Rinse thoroughly in a salad spinner or bowl of cold water to remove grit. Dry very well in a spinner or by patting with clean towels.

Place the dried lettuce in a large salad bowl. Season lightly with 1 tsp salt and 1 tsp black pepper; toss gently to distribute.

Caesar dressing

Prepare garlic and anchovy

Mince the garlic finely or grate on a microplane. If using anchovy paste, measure it; if using anchovy fillets, mince them finely.

In a medium bowl, whisk together 1 cup mayonnaise, 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon grated Parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, the minced garlic and 1 teaspoon anchovy paste (optional). Whisk until smooth and emulsified.

Taste the dressing and adjust seasoning with 1/2 teaspoon freshly ground black pepper and additional lemon juice, salt, or anchovy to preference. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice until it reaches desired pourable consistency.

Croutons & topping

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Toss 3 cups 1-inch bread cubes with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated. Spread in a single layer on the prepared baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove and cool. Alternatively, sauté the cubes in a skillet over medium heat until crisp.

When ready to serve, add croutons to the salad bowl or toss with lettuce and dressing as directed below. Reserve 1–2 tablespoons grated Parmesan to sprinkle over the finished salad.

Assemble and serve

Add about 3/4 of the dressing to the bowl with the prepared lettuce (start with less; you can add more). Toss gently but thoroughly to coat leaves evenly. Add croutons and toss again to combine.

Transfer the tossed salad to a serving platter or leave in the bowl. Sprinkle the remaining 1/2 cup grated Parmesan over the top and finish with the reserved 1–2 tablespoons grated Parmesan for extra garnish.

Taste and adjust with additional dressing, lemon juice, salt, or freshly ground black pepper to preference. Serve immediately so croutons stay crisp.