Start by thoroughly washing the romaine lettuce leaves, drying them completely, and tearing them into bite-sized pieces. This step is crucial — wet lettuce will water down the dressing and reduce the crunch. Set the lettuce aside in the refrigerator to chill while you prepare the other components.
To make the croutons, toss cubed day-old bread with olive oil and a pinch of salt. Spread them on a baking tray and toast at 180°C (350°F) for about 10 minutes or until golden and crisp. Let them cool while you prepare the dressing.
In a medium bowl, mash the garlic cloves and anchovy fillets into a smooth paste using the back of a spoon or a mortar and pestle. Whisk in the egg yolk, Dijon mustard, Worcestershire sauce, and fresh lemon juice until fully combined. This forms the flavor base of your Caesar dressing.
Slowly drizzle in the olive oil while continuously whisking to create a thick, creamy emulsion. This technique ensures the dressing doesn't separate and stays silky. Season the mixture with salt and freshly ground pepper to taste, then set it aside.
Place the chilled romaine lettuce into your salad bowl. Drizzle the dressing over the lettuce and gently toss everything together to coat every leaf evenly. Add your cooled croutons and sprinkle over the freshly grated Parmesan cheese.
To finish, top with extra black pepper and a few curls of shaved Parmesan if you like a dramatic garnish. Serve immediately while everything is fresh, crisp, and flavorful. Avoid letting the salad sit too long after dressing to maintain its crunch.