Melt butter (or measure olive oil) and drizzle evenly over bread cubes. Toss to coat. Sprinkle garlic powder and salt over cubes and toss again to distribute.

Bake for 12–15 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Set aside.

For the dressing (classic Caesar)

In a medium bowl, combine minced anchovy fillets (or anchovy paste), minced garlic, Dijon mustard and Worcestershire sauce. Whisk until a coarse paste forms.

Add mayonnaise, lemon juice and olive oil to the paste. Whisk vigorously until smooth and emulsified.

Season with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon for brightness, more salt for seasoning, or a dash more Worcestershire for depth.

If dressing is too thick, whisk in 1–2 teaspoons of water or additional olive oil to reach desired consistency. Refrigerate until ready to use; bring to cool room temperature before tossing.

For the Romaine and assembly

If using whole romaine heads, cut each head lengthwise into quarters (or chop into bite-sized pieces). Place in a large salad bowl and dry thoroughly—use a salad spinner or pat with clean kitchen towels—so dressing adheres well.

Add cooled croutons (or store-bought), halved cherry tomatoes if using, and about two-thirds of the grated Parmesan to the bowl.

Start with about 3/4 cup of dressing for the quantities listed. Drizzle dressing over the lettuce and gently but thoroughly toss with salad tongs or clean hands to coat evenly. Add more dressing if desired — the salad should be lightly but evenly dressed, not dripping.

Transfer to a serving platter or bowls. Sprinkle remaining Parmesan over the top and grind extra black pepper to taste. Serve immediately so croutons remain crisp.