Caesar Salad with the Best Caesar Dressing

For the croutons: Preheat the oven to 350 degrees F. Scatter bread cubes on a large rimmed baking sheet, drizzle with the oil, and toss well to coat the cubes in oil. Spread them out in an even layer and bake until golden brown and crisp, about 15 minutes, stirring halfway.

Let them cool on the baking sheet to room temperature. (Leftovers can be stored in an airtight container at room temperature for up to 24 hours.)

For the dressing: Rinse the anchovy fillet and add it to a medium bowl. Using a fork, mash the fillet into a paste.

Add the garlic and mash once more, to break down the garlic. Whisk in the mayonnaise, lemon juice, mustard, and Worcestershire until combined. Continue to whisk while you drizzle in the olive oil.

Add the Parmesan and pepper and stir until smooth. Add the romaine and toss to coat. Serve with the croutons and shaved Parmesan.