Preheat oven to 375°F (190°C). Cut ciabatta slices into 1/2-inch cubes. On a baking sheet, toss ciabatta cubes with 1 tablespoon olive oil until evenly coated. Spread in a single layer and toast in the oven 10–12 minutes, tossing once halfway through, until golden and crisp. Remove and let cool.

House Caesar Dressing

Blend the dressing

In a small bowl or jar, combine minced anchovy fillets, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and salt. Whisk until slightly combined. Add mayonnaise and whisk until smooth.

Slowly whisk in 2 tablespoons extra-virgin olive oil until the dressing is emulsified and creamy. Stir in 2 tablespoons freshly grated Parmesan. Taste and adjust seasoning with additional lemon or salt as needed. Chill briefly if time allows (10–15 minutes) to let flavors meld.

Salad Assembly

Prepare lettuce and bacon

Wash and thoroughly dry romaine lettuce. Chop or tear into bite-size pieces and place in a large mixing bowl. Chop cooked bacon into bite-sized pieces and set aside.

Dress and toss

Add about 1/2 to 3/4 cup of the house Caesar dressing to the romaine (start with less; you can add more to taste). Toss gently but thoroughly so the leaves are evenly coated.

Add toppings

Add the toasted ciabatta croutons and chopped bacon to the dressed lettuce. Toss lightly to combine.

Finish and serve

Transfer salad to serving plates or a large bowl. Sprinkle 1 cup freshly grated Parmesan over the top and finish with freshly ground black pepper to taste (about 1 teaspoon). Serve immediately so croutons remain crisp.