Cut the bread into cubes that are about an 1-inch in size.
Toss bread cubes with olive oil, Italian seasoning, garlic powder, and salt in a mixing bowl until evenly coated.
Spread the bread cubes on a baking sheet and try not to crowd them. Bake for about 10-15 minutes, until nicely golden brown. Take out and set aside.
Combine all ingredients except the olive oil in the food processor.
Start to pulse the ingredients and slowly drizzle in olive oil through the opening at the top. When it's all smooth, turn off the food processor and scrape sides and bottom of the bowl if needed.
Wash and dry Romaine lettuce. Cut off the white bottom and slice lettuce leaves into thin strips.
Toss lettuce with as much dressing as you would like and shaved Parmesan cheese.
Divide the salad among the serving dishes and top it off with croutons.
Storing Caesar Dressing:
Store your homemade Caesar dressing in a covered container in the fridge. I like to use mason jars. It will keep fresh for at least seven days.
Storing Homemade Croutons:
Store your homemade croutons in a plastic zip-top bag at room temperature. Remove as much air out of the bag as possible and seal after each time you open the bag.
Note: this dressing recipe will most likely make more than you will need so save the leftovers in a glass jar and refrigerate.Note: Nutritional information is calculated for the entire batch of Caesar dressing.