For the croutons:
8 slices OMM bread (Everything is my favorite for this Caesar), cut into ½-inch cubes
3 Tbs. olive oil
½ tsp. garlic powder (optional)
For the dressing:
1 cup mayonnaise
2 oz. shaved Parmigiano Reggiano
2 Tbs. fresh lemon juice plus 1 tsp. Zest
1 garlic clove, minced
1/2 tsp. Worcestershire sauce
For the salad:
2 Romaine hearts, cut into 2-inch pieces, washed and spun dry
4 oz Parmigiano Reggiano, shaved into curls
1. To make the croutons, heat the oven to 375F or set the air fryer to medium high. In a large bowl, toss the bread cubes with the oil, garlic powder (if using), and ½ tsp. salt. Transfer to a large, rimmed baking sheet or to the air fryer and bake, tossing occasionally, until the croutons brown and crisp through. This will take about 10 minutes in the air fryer or 20 minutes in the oven. Let them cool to room temperature. If making ahead, store in an air-tight container for up to 1 week.
2. To make the dressing, add all of the ingredients plus ½ tsp. each salt and pepper to a blender or food processor and puree until smooth. Season with more salt and pepper to taste.
3. To make the salad, in a large bowl, toss the Romaine with the Parmigiano, the croutons and half of the dressing. Distribute dressed greens on 4 plates, drizzle with the remaining dressing and serve.