Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and while still warm, rub each piece lightly with the whole garlic clove for a subtle garlic note. Let cool.

Caesar dressing

In a medium bowl or food processor combine 4 anchovy fillets, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon white wine vinegar, and 1/4 cup finely grated grana padano. Pulse or whisk until a smooth paste forms.

Add 1/2 cup mayonnaise and continue to whisk until mixed and slightly emulsified.

Slowly drizzle in 1/2 cup olive oil while whisking constantly (or with the processor running) to create a smooth, creamy dressing. If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice.

Season with 2 tablespoons fresh lemon juice, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Taste and adjust: add a touch more lemon for brightness or a pinch more salt if needed.

Salad assembly

Wash and dry the romaine lettuce thoroughly. Tear larger leaves into bite-sized pieces and place into a large mixing bowl.

Add about 3/4 of the grated grana padano to the bowl with the lettuce (reserve remaining for garnish).

Pour about half the dressing over the lettuce and toss gently with tongs until leaves are evenly coated. Add more dressing a little at a time until the leaves are lightly but thoroughly coated to taste (you may not need all the dressing).

Add the cooled baguette croutons and toss again gently to distribute. Transfer salad to a serving platter or individual bowls.

Top with the reserved grated grana padano and additional shavings for presentation.

Finish with a light drizzle of chili oil: spoon 2 tablespoons of chili oil in a thin stream over the salad, adding the optional 1 teaspoon neutral oil to mellow if desired. Serve immediately.