1/4cupextra virgin olive oilplus two tablespoons, divided
1/4teaspooncoarse ground black pepperplus two pinches, divided
6slicescrusty breadcut into cubes
1large head romaine lettuce
1/4cupparmesan cheese shavingsmore or less
In a small food processor, pulse the garlic until minced.
Add in the mayo, ground mustard, Dijon, vinegar, Worcestershire and Parmesan. Secure the lid and slowly pour in the olive oil. Season with a 1/4 teaspoon of black pepper and pulse until combined. Pour in a container with a tight-fitting lid and refrigerate until ready to serve.
Preheat oven to 400 degrees.
Cut the bread into cubes, place on a rimmed sheet pan and toss with olive oil, two pinches of kosher salt and black pepper. Bake for 10 to 12 minutes until golden and crispy. Remove and let cool.
Wash, dry and chop the romaine. Place the lettuce into a large bowl and top with the cooled croutons and Parmesan shavings.
Plate and serve with the homemade Caesar dressing and more black pepper if desired.