Preheat the oven to 375°F (190°C). Cut the day-old bread into roughly 1-inch cubes to yield about 4 cups. Toss the cubes in a large bowl with 3 tbs olive oil, 1 tsp garlic powder, and 1 tsp salt until evenly coated. Spread in a single layer on a baking sheet. Bake 12–15 minutes, stirring once halfway through, until golden and crisp. Remove and let cool.

Caesar dressing

Blend anchovies and garlic

On a cutting board, mince the 2 garlic cloves finely and mash them with 4 anchovy fillets using the side of a knife or a mortar and pestle until a paste forms. Alternatively, place anchovies and garlic in a small food processor or blender.

Emulsify dressing

In a medium bowl or the food processor container, combine the anchovy-garlic paste, 1 egg yolk (or 2 tbs mayonnaise), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 2 tbs fresh lemon juice. Whisk or pulse to combine. Very slowly stream in 6 tbs olive oil while whisking vigorously (or with the motor running on low) to create a thick, emulsified dressing. If it breaks, whisk in 1 tsp cold water to help re-emulsify. Stir in 2 tbs grated Parmesan, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning or lemon.

Finish dressing

If desired, stir in 1 tsp extra virgin olive oil for a glossy finish. Keep the dressing chilled until ready to toss. If using raw egg yolk, consume within the day or use pasteurized yolk or mayonnaise substitution.

Salad assembly

Prepare lettuce

Wash the 2 romaine heads thoroughly, then dry completely using a salad spinner or by patting with paper towels. Remove core and tear or chop leaves into bite-size pieces. Place the leaves into a large serving bowl.

Dress and toss

Add about half of the dressing to the bowl with lettuce and toss gently to coat. Add more dressing a little at a time until leaves are evenly coated but not soggy (total dressing used will vary; estimate 3–4 tbs).

Add croutons and cheese

Add the cooled croutons and 3 tbs grated Parmesan to the dressed lettuce. Toss gently once more to distribute.

Plate and finish

Divide the salad between serving plates or leave in the bowl. Grind additional black pepper over the top to taste and serve immediately.