Preheat your oven to 180°C (350°F). Toss the bread cubes with 60ml (1/4 cup) of olive oil and a pinch of salt and pepper on a baking sheet. Spread them in a single layer.

Bake the croutons for 10-15 minutes, or until golden brown and crisp. Turn them halfway through baking to ensure even toasting. Once done, remove from the oven and let them cool completely.

While the croutons are baking or cooling, prepare the dressing. In a medium bowl, whisk together the 2 egg yolks, 30ml (2 tbsp) lemon juice, 15ml (1 tbsp) Worcestershire sauce, 5g (1 tsp) Dijon mustard, and the minced garlic clove. Whisk until well combined.

Slowly drizzle in the remaining 60ml (1/4 cup) of olive oil while continuously whisking. Continue whisking until the dressing emulsifies and thickens to a creamy consistency.

Stir in the grated Parmesan cheese (60g / 2 oz). Season the dressing with salt and freshly ground black pepper to taste. If the dressing is too thick, you can add a teaspoon of water at a time until it reaches your desired consistency.

In a large salad bowl, rub the cut side of the halved garlic clove around the inside of the bowl. This will impart a subtle garlic flavor.

Add the chopped romaine lettuce to the garlic-rubbed bowl. Pour about half of the Caesar dressing over the lettuce. Gently toss the lettuce to coat evenly.

Add the cooled croutons and most of the extra grated Parmesan cheese to the salad. Toss gently again to combine. Add more dressing if needed, but be careful not to overdress the salad.

Serve the Caesar salad immediately. Garnish with the remaining Parmesan cheese and an extra grind of black pepper.