Preheat oven to 375°F (190°C). In a bowl, toss gluten-free bread cubes with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, and 1/4 teaspoon kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 10–12 minutes, stirring once halfway, until crisp and golden. Remove from oven and cool completely on the sheet.

Homemade Caesar Dressing (GF)

Make the dressing

In a medium bowl, mash the chopped anchovy fillets and minced garlic into a paste using the back of a spoon or a fork. Add the mayonnaise, Dijon mustard, Worcestershire sauce, and egg yolk (if using). Whisk until smooth. Gradually whisk in 2 tablespoons extra-virgin olive oil to loosen the dressing. Stir in 2 tablespoons fresh lemon juice and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning with kosher salt as needed (start with a pinch). If dressing is too thick, thin with 1 teaspoon water at a time to desired consistency.

Salad

Assemble the salad

Place the chopped romaine hearts in a large mixing bowl. Add about two-thirds of the dressing and toss gently but thoroughly to coat the leaves. Add 3/4 cup of the ground Parmesan cheese and toss again. Add croutons and toss lightly to distribute. If the salad seems dry, add remaining dressing a little at a time until desired coating is reached.

Plate and finish

Divide the dressed romaine among serving plates or place on a single large platter. Sprinkle remaining 1/4 cup ground Parmesan evenly over the top. Finish with a grind of black pepper to taste and a final squeeze of lemon if desired. Serve immediately so croutons remain crisp.