Step 1

Preheat the oven to 350°F/175ºC and toss the oil and seasonings in a large bowl, mixing well.

Step 2

Cube the bread into ½ or ¾ inch pieces, then chuck them into the bowl and toss well to evenly coat.

Step 3

Spread them across a baking tray and bake in the oven for 15-20 minutes, flipping once halfway. They're ready when they're golden brown and crisp.

Step 4

If you want to toss them with parmesan, do so now while they're still warm. Then leave them to cool entirely before using, as they’ll continue to crisp up as they do.

Step 5

Combine all the dressing ingredients in a food processor (or use an immersion blender) and process until smooth and creamy. Pause to scrape down the sides as needed.

Step 6

Drizzle in water until it's the correct consistency (slowly flows off a spoon), taste, adjust seasonings if necessary, and enjoy.For a better flavor, prepare it 30-60 minutes before serving to allow the flavors to meld.

Step 7

Slice the romaine lettuce into 1-inch wide pieces (wash it before or after cutting - I prefer after - then pat dry with paper towels). Transfer the lettuce to a large salad bowl.

Step 8

Shave the parmesan with a vegetable/potato peeler. I like to use a combination of shaved and finely shredded parmesan.

Step 9

Add the dressing and use tongs to toss the two ingredients until the leaves are evenly coated.

Step 10

Add the parmesan and croutons, toss once more, and enjoy!Optionally garnish with some freshly cracked black pepper and/or lemon wedges.

Step 11

You can prepare all the separate elements (dressing, croutons, and chopped lettuce) 2-3 days in advance and store them separately in airtight containers (keep the croutons at room temperature).Once assembled, enjoy the salad immediately, before the croutons become soggy.