Spread the cubes in a single layer on a baking sheet. Roast 10–12 minutes, tossing once midway, until golden and crisp. Remove and while still hot, rub with the smashed garlic clove for a subtle garlic flavor. Let cool.

Caesar Dressing

In a medium bowl, whisk together 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon white anchovy paste (or mash 2 white anchovy fillets to make the paste), 1 teaspoon Worcestershire sauce, and 1 teaspoon minced garlic until smooth.

Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is emulsified. Taste and adjust salt (start with 1 teaspoon) and lemon as needed. If too thick, thin with up to 1 tablespoon water or more lemon juice.

Salad Assembly

Wash and spin-dry the baby romaine hearts. Tear or halve into bite-size pieces and place in a large mixing bowl.

Add about 2 tablespoons of the prepared dressing to the greens and toss gently to coat. Add additional dressing a tablespoon at a time to reach desired coverage (you may not need all).

Scatter the roasted croutons over the dressed lettuce.

Shave or finely grate 3 tablespoons fresh Parmesan over the salad and crack 1 teaspoon freshly ground black pepper on top.

Top the salad with the remaining whole white anchovy fillets (6 pieces), arranging them over the salad so diners can take one each, or chop them and gently toss in if preferred.

Serve immediately on chilled plates to keep the greens crisp.