Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in 2 large egg yolks, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard.
Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy.
Whisk in 3 tablespoons finely grated Parmesan.
Season with salt, freshly ground black pepper, and more lemon juice, if desired.
The Croutons:
Toss 3 cups hand-torn 1" pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper.
Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
Assembly
Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.
Use a vegetable peeler to thinly shave a modest amount of parmesan on top.
Use gloved hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parmesan. If using tongs, be careful not to break lettuce.
Notes
For more information on Caesar Salads: https://www.foodandwine.com/fwx/food/we-can-thank-tijuana-and-prohibition-caesar-salad