Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbs olive oil, minced garlic, 1 tsp salt and 1 tsp black pepper on a baking sheet in a single layer. Spread evenly and bake for 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove from oven and cool on the tray.

Caesar Dressing (makes ~1 cup)

Make the dressing

In a small bowl or jar, whisk together 1 tbs mayonnaise and 1 tbs Greek yogurt until smooth. Add 2 tbs lemon juice, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp anchovy paste and 1 minced garlic clove. While whisking, slowly drizzle in 3 tbs olive oil to emulsify. Stir in 1 tbs finely grated Parmesan and 1 tsp freshly ground black pepper. Taste and adjust: add a pinch more salt or lemon if desired. Chill or set aside for 10 minutes to let flavors meld.

Salad Assembly

Prepare lettuce and bacon

Wash and spin dry romaine lettuce; tear or chop into bite-sized pieces to yield about 6 cups. Cook bacon until crisp (pan-fry or bake), drain on paper towels and crumble into small pieces (use 4 slices).

Toss the salad

In a large bowl, combine the romaine, cooled croutons (about 3 cups), and crumbled bacon. Add about 3/4 cup of the Caesar dressing and toss gently until the leaves are evenly coated. Add more dressing if needed, but avoid overdressing. Sprinkle 1 cup freshly grated Parmesan over the top and toss lightly once more.

Serve

Divide the salad among 4 plates or serve family style. Garnish each portion with an extra grating of Parmesan and a lemon wedge to squeeze over, if desired.