In a small bowl combine 3 tablespoons olive oil, 2 peeled garlic cloves (lightly smashed), 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Rub the smashed garlic over the bread cubes to lightly infuse, or toss cubes with oil and then press garlic pieces into the cubes for more flavor.

Bake for 10–14 minutes, tossing once halfway, until croutons are golden and crisp. Remove from oven, discard the large garlic pieces (if you used whole smashed cloves), and let cool. Taste and adjust seasoning if needed.

Caesar dressing

Emulsify dressing

In a medium bowl whisk together 1 cup mayonnaise, 4 finely chopped anchovy fillets, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons fresh lemon juice and 1 teaspoon red wine vinegar until smooth.

Slowly whisk in 2 tablespoons extra-virgin olive oil to slightly loosen and gloss the dressing. Stir in 2 tablespoons grated Parmesan. Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting lemon or salt as desired. If you prefer a thinner dressing, whisk in 1–2 tablespoons water or more lemon juice until desired consistency is reached.

Salad assembly

Place 6 cups torn romaine lettuce into a large mixing bowl and chill briefly if desired so it’s crisp.

Add about two-thirds of the dressing to the lettuce and toss with tongs or salad servers until leaves are evenly coated. Add more dressing to taste — you want a light, even coating, not a heavy drowning.

Add the cooled ciabatta croutons and 3 tablespoons freshly grated Parmesan to the salad. Toss gently to combine so croutons are distributed.

Transfer to a serving bowl or individual plates. Finish with additional grated Parmesan and freshly ground black pepper. Serve with lemon wedges on the side for extra brightness.