Melt the butter with the olive oil in a small saucepan or in the microwave. Stir in the minced garlic, salt, and black pepper and let sit 1 minute to mellow the raw garlic slightly.

Drizzle the garlic butter evenly over the bread cubes and toss with a spatula until well coated. Spread the cubes back into a single layer.

Bake 10–12 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and let cool. Croutons will crisp further as they cool.

Caesar Dressing

Make the dressing

In a medium bowl, whisk together mayonnaise, olive oil, lemon juice, Worcestershire sauce, Dijon mustard, anchovy paste, and minced garlic until smooth.

Season with kosher salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, more anchovy paste for umami, or a pinch more salt if needed.

If you prefer a thinner dressing, whisk in 1–2 tablespoons of cold water until desired consistency is reached. Refrigerate until ready to use (can be made up to 2 days ahead).

Salad Assembly

Toss and serve

Place chopped romaine in a large salad bowl. Add about 3 tablespoons of the dressing and toss gently to coat evenly. Add more dressing as needed — the goal is a light, even coating, not soaked lettuce.

Add the cooled garlic croutons and 3 tablespoons of freshly grated Parmesan. Toss lightly to combine.

Taste and adjust seasoning with black pepper or a small pinch of salt if needed. Transfer to serving plates or a platter.

Garnish with extra shaved Parmesan and crumbled bacon if using. Serve immediately with lemon wedges on the side.