In a large bowl, combine the mashed garlic, anchovies, coddled eggs, lemon juice, mustard, Worcestershire sauce, pepper, salt, and vinegar until smooth.  While whisking vigorously, slowly drizzle in the olive oil over at least 2 minutes to emulsify.  When the dressing begins to thicken, whisk in the grated Parmesan cheese.

Store any unused dressing in an glass jar with a tight fitting lid and use within 3 to 4 days.

Wash and drain the lettuce, then pat it dry with paper towels to absorb any moisture.  Cut or tear the leaves into bite-size pieces and refrigerate ahead of time so the leaves are chilled and crisp.

In a large salad bowl, add the romaine lettuce and ⅓ of the prepared Caesar Salad Dressing, tossing until well coated, and adding more dressing from there to taste.

Add the shaved Parmesan cheese, croutons, and more freshly ground pepper, then lightly toss again and serve immediately!

Preheat oven to 375 degrees.  Dice the bread into ¾-inch cubes.

Toss the diced bread with the minced garlic and enough olive oil to coat, but not drench, each cube of bread.  Sprinkle lightly with salt and spread out on a rimmed baking sheet.

Bake for 10 to 15 minutes or until golden brown, shaking the pan halfway through baking to make sure the croutons toast evenly. Remove from oven and cool completely before adding to your caesar salad.