Crisp romaine hearts get halved and piled high with a rich, garlicky dressing built from egg yolks, minced anchovy, lemon juice, and a good hit of Parmesan, whisked with olive oil until glossy and thick enough to cling to every leaf. The anchovy and Worcestershire bring that unmistakable savory depth that makes real Caesar dressing worth making from scratch, while grated garlic and lemon juice keep it bright instead of heavy. Shaved Parmesan and a squeeze of lemon on top finish it off with a salty, tangy punch. This version comes together fast, with warm, golden-crisp bites scattered over the top for texture in every forkful. It's a steakhouse-style starter or light main that holds up well on a gluten free table, no fuss, no shortage of flavor.
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Preheat the oven to 400°F (205°C). Toss the bread cubes with 3 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet until evenly coated. Spread in a single layer and bake for 10–12 minutes, turning once halfway through, until deep golden and crisp throughout.
While the croutons bake, make the dressing. In a large mixing bowl, whisk together the pasteurized egg yolks, minced anchovies, grated garlic, lemon juice, Worcestershire sauce, and Dijon mustard until smooth and slightly thickened, about 1 minute.
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