Preheat the oven to 375°F (190°C). Toss bread cubes with 2 tbsp olive oil, 1/2 tsp garlic powder and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, tossing once halfway, until golden and crisp. Remove and let cool.

Creamy Garlic Caesar Dressing

Prepare garlic and anchovy

Mince the garlic finely. If using anchovy fillets, finely chop them or mash into a paste with the side of a knife.

In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt. Whisk until smooth.

Add 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, the minced garlic, and the chopped/mashed anchovies. Whisk to combine.

Stir in 2 tbsp grated Parmesan. Taste and season with salt and freshly ground black pepper to taste (start with a pinch of salt and several grinds of pepper). If the dressing is too thick, whisk in up to 1–2 tsp water or more lemon juice to reach desired consistency.

For a smoother, emulsified dressing, blend ingredients in a small food processor or use an immersion blender for 10–20 seconds until creamy.

Salad Assembly

Wash and thoroughly dry the romaine lettuce. Chop or tear into bite-sized pieces and place in a large salad bowl.

Add 1.5 cups croutons (or the homemade croutons prepared earlier) and 3 tbsp freshly grated Parmesan to the bowl with the romaine.

Pour about half of the dressing over the lettuce and gently toss with salad tongs or clean hands to coat evenly. Add more dressing as needed to taste — typically 3–4 tbsp more for 2 heads, until leaves are lightly but evenly coated.

Plate the salad and finish with an extra sprinkle of grated Parmesan and a few twists of freshly ground black pepper. Serve immediately so croutons remain crisp.