Step 1

Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4" thick pieces. Place the breads onto a baking sheet.

Step 2

In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.

Step 3

Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.

Step 4

In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

Step 5

Slowly drizzle in extra virgin olive oil while whisking constantly.

Step 6

Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

Step 7

Rinse, dry and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.