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

Caesar Dressing (house-made)

Make dressing

In a medium bowl, combine egg yolk (or 1 tbsp mayonnaise if using), minced garlic, chopped anchovy fillets (or anchovy paste), Dijon mustard, lemon juice, and Worcestershire sauce. Whisk to combine. Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking constantly to emulsify into a smooth dressing. Stir in 2 tbsp grated Parmesan, then season to taste with 1 tsp sea salt and 1 tsp freshly ground black pepper. Adjust lemon, salt, or olive oil to reach desired balance and consistency (add up to 1–2 tbsp water to thin if needed).

Optional Protein

Cook chicken (optional)

If adding organic chicken breast: pat chicken dry, brush with 1 tbsp olive oil, and season both sides with 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain. Alternatively grill over medium-high heat for similar time.

Salad Assembly

Assemble and toss

Tear or chop romaine into bite-sized pieces and place in a large bowl. Add about 3/4 of the grated Parmesan and most of the cooled croutons, reserving some for garnish. Drizzle 3–4 tbsp of the dressing over the lettuce (start with less — you can add more). Toss gently but thoroughly to coat leaves evenly. Taste and add more dressing if desired.

Plate and finish

Divide the dressed romaine between plates or a serving bowl. Top with the sliced chicken if using. Sprinkle remaining Parmesan and reserved croutons over the salad. Finish with a crack of black pepper and serve with lemon wedges on the side.