Preheat oven to 350 degrees fahrenheit.

Using a bread knife cut bread into 1/2 pieces or smaller if desired.

Place bread on a foil lined cookie sheet. Bake bread for 5 minutes.

Combine oil, salt and pepper in a small bowl.

Run garlic through a garlic press and add to oil mixture.

Remove bread from oven and drizzle oil mixture over chopped bread. Toss croutons until well coated. Bake 5 minutes.

Remove from oven and toss croutons. Return back to oven and bake 5 more additional minutes. Remove from oven and let cool. Store leftovers in an air tight container for up to 3-5 days.

Open the can of Anchovies. Carefully remove 6 fillets and place them on a paper towel to remove excess oil. If you were able to find anchovies packed in salt remove salt. Place anchovies in a large bowl.

Chop garlic and place in a large bowl with anchovies and salt. Using a fork smash all three ingredients together.

Add egg yolk and stir until a paste is formed. Add the juice from 1 lemon, Dijon mustard, pepper and Worcestershire sauce stirring until well combined.

Using a whisk slowly drizzle in olive oil and finally add freshly grated parmesan cheese. Voila!

Prepare Romaine lettuce by pulling leaves from the stalk, rinse well under cool water. Remove excess water by using a paper towel to blot dry or use a salad spinner. Stack 4-5 leaves on top of each other, gently roll loose leaves to the center and cut lettuce in 1/2 inch widths. Place cut lettuce in large bowl and toss with caesar dressing. Add croutons and toss. Using a microplane garnish with either freshly grated parmesan cheese or make parmesan strips using a vegetable peeler. Serve immediately.