Preheat the oven to 375°F (190°C). Toss the focaccia cubes with 2 tbsp olive oil, grated garlic, 1 tsp kosher salt and 1 tsp black pepper until evenly coated.

Spread the cubes in a single layer on a baking sheet. Bake for 10–14 minutes, stirring once halfway, until golden and crisp. Remove and cool on the sheet; croutons will crisp further as they cool.

Classic Caesar Dressing

Prepare base

In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard and Worcestershire sauce until smooth.

Add the minced garlic and the minced white anchovy (or anchovy paste) and whisk to combine.

Slowly drizzle in the oils while whisking vigorously (or stream into the bowl of a food processor/blender running on low) to emulsify. Start with the 1 dl extra-virgin olive oil very slowly, then add the 2 tbsp neutral oil to lighten the flavor. Continue whisking until the dressing is thick and glossy.

Whisk in the 3 tbsp finely grated Parmigiano-Reggiano. Season with 1 tsp salt and 1 tsp freshly ground black pepper to taste. If the dressing is too thick, whisk in 1–2 tsp water to reach desired consistency. Taste and adjust lemon, salt or anchovy as needed.

Cover and refrigerate if not using immediately. Bring to cool room temperature before dressing the salad.

Salad Assembly

Dry the little leaf lettuce thoroughly (salad spinner recommended) and place in a large mixing bowl.

Add about half of the shaved Parmigiano-Reggiano to the lettuce.

Add 2–3 tbsp of the Classic Caesar dressing to the bowl (you can add more to taste). Using tongs, gently toss until the leaves are evenly coated. Add more dressing as desired, but be careful not to overdress.

Add the focaccia croutons and toss briefly to distribute them without breaking up the leaves.

Plate the salad on individual plates or a serving platter. Top with remaining shaved Parmigiano-Reggiano and arrange the whole white anchovy fillets (6 pieces) on top or to the side for diners to use as they wish.

Finish with a light grind of black pepper. Serve immediately.