Preheat your air fryer to 370°F or your oven to 375°F. Cut day-old bread into 1-inch cubes-this size ensures a crispy exterior with a tender center, just like the Cheesecake Factory Caesar salad. In a bowl, toss bread cubes with olive oil, kosher salt, and black pepper until each piece is evenly coated.

For air fryer method: Cook for 5-8 minutes, shaking the basket halfway through to ensure even browning. For oven method: Spread cubes on a baking sheet in a single layer and bake for 10-15 minutes, tossing once midway. The croutons should be golden brown and crispy outside but still slightly soft inside. Let them cool completely while you prepare the dressing.

In a medium bowl, whisk together the egg yolk, lemon juice, and a pinch of salt until well combined. Add the anchovy paste and garlic paste, whisking thoroughly. This creates the flavor foundation for your Cheesecake Factory Caesar salad dressing recipe. Now comes the crucial emulsification step: while whisking vigorously and continuously, drizzle in the oil drop by drop at first. Once the mixture begins thickening like mayonnaise, you can add oil slightly faster in a thin, steady stream.

Continue whisking and adding oil until all is incorporated and the dressing achieves a thick, creamy consistency similar to the Cheesecake Factory Caesar salad dressing. Taste by dipping a piece of lettuce-adjust seasoning with additional salt, pepper, or lemon juice as needed. The dressing should be bold, tangy, and richly flavored.

For a lighter version, combine garlic paste, anchovy paste, and lemon juice in a bowl. Whisk in Greek yogurt and Worcestershire sauce until smooth and creamy. Drizzle in olive oil while whisking continuously. Season with salt and pepper to taste. This version requires no emulsification and delivers tang with fewer calories.

Wash romaine hearts thoroughly under cold water, then dry completely using a salad spinner or clean kitchen towels. Moisture is the enemy of crispy salad-wet lettuce dilutes the dressing and makes everything soggy. Cut the romaine into bite-sized pieces, roughly 2-inch lengths, matching the presentation of the Cheesecake Factory Caesar salad ingredients.

Place chopped romaine in a large bowl. Start with 1/4 to 1/2 cup of your homemade dressing-you can always add more, but you can’t remove it. Add half of the freshly grated Parmigiano-Reggiano. Using clean hands or tongs, toss the salad thoroughly, ensuring every leaf gets coated with dressing. Add more dressing if needed, along with freshly ground black pepper.

Add croutons just before serving to maintain their crispiness. Plate the salad on individual dishes or a large serving platter. Top generously with the remaining grated Parmigiano-Reggiano and an extra grind of black pepper. Serve immediately for the ultimate Cheesecake Factory Caesar salad experience.