Make the Croutons:

• Preheat the oven to 375°F (190°C).
• In a large bowl, toss the cubed bread with olive oil, garlic powder, salt, and pepper until evenly coated.
• Spread the bread cubes out on a baking sheet in a single layer.
• Bake for 8-10 minutes, stirring halfway through, until the croutons are golden and crispy. Remove from the oven and set aside.

Prepare the Dressing:

• In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovies (if using).
• Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. This will help it come together and thicken.
• Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
• If the dressing feels too thick, you can add a teaspoon of water to reach your desired consistency.

Prepare the Salad:

• Wash and dry the romaine lettuce thoroughly. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
• Add half of the Parmesan cheese to the lettuce and toss gently to combine.

Assemble the Salad:

• Pour the Caesar dressing over the lettuce and toss well to ensure all the leaves are coated evenly.
• Add the croutons and toss again gently.
• Garnish with extra Parmesan cheese, and serve immediately.

Serving:

• Serve the Caesar Salad as a side dish or add grilled chicken, shrimp, or salmon on top for a complete meal.