Mince the garlic clove finely. Toss bread cubes in a bowl with 2 tbsp extra-virgin olive oil, minced garlic, and 1/4 tsp salt until evenly coated. Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, tossing once halfway, until golden and crisp. Let cool on the sheet.

Dressing (classic Caesar)

Blend anchovy and garlic

In a medium bowl or small food processor, mash 3 anchovy fillets with 1 clove garlic and 1/2 tsp Dijon until a smooth paste forms.

Emulsify

Add 1/2 cup mayonnaise, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, 2 tbsp olive oil, 2 tbsp grated Parmesan, and 1/4 tsp black pepper to the anchovy-garlic paste. Whisk or pulse until combined and smooth. Taste and adjust: add up to 1/2 tsp salt or more lemon if needed.

Salad assembly

Prepare lettuce

Remove outer leaves if damaged, then cut each romaine head lengthwise and slice crosswise into 1–1.5-inch pieces. Rinse in cold water, spin or pat dry thoroughly so dressing adheres.

Toss and finish

In a large bowl, place the dried romaine. Add about 3 tbsp of the dressing and toss gently to coat; add more dressing to taste but avoid overdressing. Add the warm (or room-temperature) ciabatta croutons and toss once. Sprinkle 3 tbsp freshly grated Parmesan over the top and grind 1/2 tsp black pepper across the salad. Serve immediately so croutons stay crisp.