1-First, prepare the croutons: Take the 4 cups of cubed crusty bread, drizzle with olive oil, and sprinkle with sea salt. Bake at 350°F (175°C) for 10 to 18 minutes until they’re golden and crisp this adds that perfect crunch.

2-Next, make the dressing: In a bowl, whisk together 1 cup mayonnaise, 1/4 cup olive oil, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, 1 grated garlic clove, 1 teaspoon Worcestershire sauce, a pinch of salt, several grinds of black pepper, and 1/2 cup grated Parmesan cheese until smooth. If it’s too thick, add a bit of water to get the consistency you want.

3-Then, chop the 1 pound of romaine lettuce into bite-sized pieces and place it in a large bowl.

4-To assemble: Toss the chopped romaine with half the dressing, half the croutons, and half the 1/2 cup shaved Parmesan in the bowl. Mix gently to coat everything evenly.

5-Finally, add more dressing if you like, then top with the remaining croutons and shaved Parmesan. Serve immediately to keep those croutons crisp and the flavors fresh.