Preheat your oven to 350°F (175°C). On a baking sheet, toss the crusty bread cubes with extra-virgin olive oil and a sprinkle of sea salt. Spread them out in a single layer and bake for 10-18 minutes, stirring halfway, until golden brown and crisp. Set aside to cool.

In a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, grated garlic, and Worcestershire sauce. Gradually incorporate the extra-virgin olive oil while whisking until the dressing is smooth and creamy. Season with sea salt and freshly ground black pepper to taste.

In a large mixing bowl, combine the chopped romaine lettuce with half of the dressing. Toss gently to coat. Add half of the croutons and half of the grated Parmesan cheese, then toss again. If desired, add more dressing to achieve the desired creaminess.

Transfer the salad to a serving platter or individual bowls. Top with the remaining croutons and shaved Parmesan cheese. Finish with a sprinkle of freshly ground black pepper. Enjoy your classic Caesar salad!