For the caesar dressing:

1. In a medium bowl/mason jar/deli container, combine the garlic paste, anchovy paste, dijon mustard, worcestershire sauce, lemon juice, mayonnaise, parmigiano-reggiano cheese, and salt/pepper- to taste.
2. Whisk/stir the dressing until well combined. Cover the vessel with plastic wrap or an airtight lid and transfer the dressing into the refrigerator for the flavors to meld and chill for at least 30 minutes.

For the sourdough croutons:

1. In a large bowl, combine the sourdough pieces with the melted butter, garlic powder, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) to toss everything together making sure the sourdough is nicely coated in the butter.
2. Air fryer croutons: Preheat the air fryer to 400°F. Spread the buttered croutons into the air fryer basket. Air fry the croutons at 400°F for 4 minutes or until lightly golden and crisp. Alternatively, for oven-baked croutons, preheat the oven to 375°F. Spread the sourdough pieces onto a baking sheet. Bake the croutons for 20-25 minutes or until lightly golden and crisp. Then set aside.

To assemble the salad:

1. Prep your romaine lettuce by thoroughly rinsing the romaine leaves and patting them super dry with a paper towel because we want the dressing to adhere. Then cut off the root end and trim any wilted/brown sections. Use a sharp knife to cut the romaine crosswise into about 2-inch strips.
2. Place the romaine lettuce into a large salad bowl, and pour a few spoonfuls of the caesar dressing over the salad. Shave some parmigiano-reggiano into the bowl and toss the salad well to coat. You want the lettuce to be thoroughly coated so don’t be afraid to use more dressing to desired preference. Top the salad with the sourdough croutons. 
3. Serve the caesar salad in the bowl or transfer it to a large serving platter. Serve this caesar salad immediately. Enjoy!