Preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with 2 tbs olive oil, minced garlic, 1 tsp salt, and 1 tsp black pepper until evenly coated. Spread cubes in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and cool on the pan.

Tropicana - Classic Caesar Dressing

Make the dressing

In a medium bowl or jar, combine 1 tbs mayonnaise, minced anchovy fillets (or anchovy paste), grated garlic, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and the lemon juice. Whisk together while slowly streaming in 3 tbs extra-virgin olive oil until emulsified and creamy. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity (add more lemon) or salt as needed.

Tropicana - Salad Assembly

Prepare greens & combine

Wash and thoroughly dry the romaine and baby greens. Chop or tear the romaine into bite-size pieces. Place 3 cups romaine and 1 cup baby greens into a large bowl. Add about half (roughly 1/2 cup) of the grated Parmesan to the greens.

Dress the salad

Add 2–3 tablespoons of the prepared dressing to the greens (start with less; you can add more to taste). Using tongs, toss gently but thoroughly to coat the leaves evenly.

Finish & serve

Add the cooled croutons and toss lightly to distribute. Top with remaining grated Parmesan and additional shaved Parmesan (0.25 cups) as garnish. If using, arrange thinly sliced grilled chicken over the salad. Serve immediately with lemon wedges on the side to squeeze over the top.