Preheat your oven to 350°F. While it heats, cut the baguette into 1-inch cubes for even toasting. In a small bowl, combine 3 1/2 tablespoons of olive oil with the freshly minced garlic and dried oregano, then toss the bread cubes in this mixture. Spread them on a baking sheet in a single layer, sprinkle with 2 1/2 tablespoons of parmesan cheese, and bake for 10-12 minutes until golden and crispy. I like to give the pan a shake halfway through to ensure even toasting on all sides.

While the croutons bake, prepare the dressing. In a medium bowl, whisk together the garlic paste, Dijon mustard, Worcestershire sauce, anchovy paste (if using), lemon juice, and red wine vinegar until well combined. Slowly whisk in the 1/2 cup of olive oil to create an emulsion. Season with kosher salt and fresh cracked black pepper. The dressing should be creamy and well-balanced—I taste as I go to adjust the lemon or vinegar if needed for the right tang.

Wash the romaine lettuce head and tear it into 2-inch pieces, then pat dry with paper towels—this prevents excess water from diluting your dressing. Once the croutons are golden and cool slightly, combine the lettuce and 1/2 cup of shaved parmesan cheese in a large serving bowl. Pour the Caesar dressing from Step 2 over the greens, add the warm croutons from Step 1, and toss everything together until evenly coated. Serve immediately while the croutons still have some texture.