Caesar Salad with Garlic Croutons

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, toss the sourdough cubes with melted butter, 6g minced garlic, and salt until evenly coated.
3. Spread the cubes in a single layer on a baking sheet and bake for 8–10 minutes, tossing halfway through, until they reach a mahogany-colored hue; remove from oven and set aside to cool completely.
4. Using the side of a knife, mash the anchovy fillets into a smooth paste on a cutting board.
5. In a small bowl, whisk together the mayonnaise, lemon juice, and Worcestershire sauce until smooth.
6. Stir the anchovy paste, 3g minced garlic, and finely grated Parmesan into the mixture and whisk until thick and velvety.
7. Place the chopped Romaine in a large bowl, drizzle with olive oil, and toss to coat the leaves.
8. Pour the dressing over the greens and toss gently with tongs until every leaf is evenly coated.
9. Fold in the cooled garlic croutons and top with shaved Parmesan curls.