Step 1: To make the Caesar dressing: in a medium bowl, whisk together the egg yolks and the olive oil.
Step 2: In a food processor or blender, combine the chopped garlic, the anchovies, lemon juice, Tabasco, Worcestershire, Dijon and the extra virgin olive oil and purée.
Step 3: Whisk the purée mixture into the egg yolk and olive oil mixture. Add the salt and pepper to taste.
Step 4: To prepare the salad: Preheat the oven to 350 degrees.
Step 5: To make the garlic croutons: In a small bowl, combine the cubed bread, the Parmesan cheese, garlic, salt, white pepper, paprika, and the oregano.
Step 6: Place the melted butter in a medium bowl and toss the seasoned cubed bread into the butter.
Step 7: Spread the bread cubes out onto a cookie sheet and bake in the oven for 10 to 15 minutes or until the bread crumbs become golden brown.
Step 8: To assemble the salad: In a large salad bowl, toss the hearts of romaine and the caesar dressing. Top with the garlic croutons, the Parmesan cheese, and the shaved Parmigiano-Reggiano. Serve immediately.
Step 9: To make into an entree salad: add grilled chicken or grilled shrimp or grilled beef. Serve
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