Inspect romaine heads, remove wilted outer leaves, then trim root ends. Slice each head lengthwise and then crosswise into 1- to 1½-inch pieces. Rinse in a large bowl of cold water, swish to remove grit, drain in a colander, and spin or pat dry thoroughly with kitchen towels. Chill briefly if desired.

When ready to serve, place the dried lettuce in a large serving bowl. Hold off tossing until dressing and croutons are combined with lettuce as directed below.

Whole Wheat Croutons

Preheat oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil.

Prepare bread cubes

Cut the whole wheat bread slices into roughly 1/2-inch cubes. Place cubes in a medium bowl.

Season and bake

Toss bread cubes with 2 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, and 1 teaspoon fine sea salt until evenly coated. Spread in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring or shaking the pan halfway through, until golden brown and crisp. Remove from oven and let cool on the sheet; they will crisp further as they cool.

Caesar Dressing

Safely prepare egg yolk (optional step for food safety)

If you are concerned about using a raw egg yolk, you can use a pasteurized egg yolk or gently temper the yolk by whisking it with 1 tablespoon of warm (not hot) water. This step is optional but recommended for vulnerable eaters.

Combine aromatics and anchovy

In a medium bowl, mash the finely chopped anchovy fillets with the minced garlic and a pinch of the 1 teaspoon salt using the back of a spoon until it forms a coarse paste.

Emulsify dressing

Add the egg yolk, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and 1 teaspoon Worcestershire sauce to the anchovy-garlic paste. Whisk vigorously to combine. Continue whisking while very slowly drizzling in the 6 tablespoons extra-virgin olive oil in a thin, steady stream to create a thick, creamy emulsion. If the dressing becomes too thick, whisk in 1–2 teaspoons of warm water to loosen. Stir in 2 tablespoons grated Parmesan and adjust seasoning with remaining salt and freshly cracked black pepper to taste.

Taste and adjust

Taste the dressing and adjust acidity (more lemon), salt (more salt or anchovy), or body (a little more oil) as needed. The final consistency should coat the back of a spoon.

Assemble and Serve

Add 2–3 tablespoons of the dressing to the prepared romaine and toss gently but thoroughly to evenly coat. Add additional dressing, 1 tablespoon at a time, until the leaves are lightly but evenly dressed (you may not need all the dressing).

Toss in the cooled whole wheat croutons and 3 tablespoons grated Parmesan. Give a final gentle toss to combine.

Transfer to a serving platter or individual plates. Grind freshly cracked black pepper over the top. Serve immediately with lemon wedges on the side for anyone who wants extra brightness.