In a large bowl, combine 2 tbs olive oil, 1 tsp minced garlic, 1 tsp salt, and 1 tsp freshly ground black pepper. Add the ciabatta cubes and toss until evenly coated.

Spread the coated ciabatta cubes in a single layer on the prepared baking sheet. Bake for 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove and let cool on the sheet.

Caesar dressing (homemade, roughly 3/4 cup)

In a medium bowl, whisk together 1/4 cup mayonnaise and 2 tbs Greek yogurt until smooth.

Add 2 tbs fresh lemon juice, 1 tsp anchovy paste, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1 clove finely minced garlic. Whisk to combine.

While whisking, slowly drizzle in 2 tbs extra-virgin olive oil to emulsify the dressing. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a little water (1 tsp at a time) to thin if needed.

Salad assembly

Place the torn romaine in a large salad bowl. Add about half of the dressing and toss gently to coat the leaves evenly. Add more dressing as needed to reach desired coverage (Caesar is typically lightly but thoroughly coated).

Add the cooled ciabatta croutons and 3/4 cup freshly grated Parmesan. Toss once more gently to combine.

Plate the salad and finish with a light sprinkle of additional Parmesan and a few grinds of black pepper. Serve immediately so croutons remain crisp.