Start with making the croutons. Preheat the oven to 350 degrees. If you can, I suggest making the croutons at least a day in advance or, at minimum, a couple of hours. You don't want to put hot croutons in your caesar salad.
Slice the bread into 1-inch cubes and place it into a large mixing bowl. You'll get between 4- 5 cups of bread.
Add half of the olive oil and Italian seasoning to the bread and stir until combined.
Pour in the rest of the oil and seasoning and mix again. Use your hands to lightly push the bread into the sides of the bowl to soak up every last bit of oil and seasoning.
Spread the bread cubes onto a large baking sheet, making sure the bread cubes are not overcrowded and in an even layer.
Bake for 15-20 min or until toasted and firm.
Let the croutons cool completely before using them in the salad.
Next, make the caesar dressing. The dressing can be made the day you plan to eat the salad.
Start by boiling the eggs. Fill a medium saucepan with water and cook over medium-high heat until it's boiling.
Place the two eggs in boiling water and cook for 14 minutes.
Remove the eggs from the pot and place them into an ice bath.
After the eggs have cooled, remove the shells, remove the yolk from the eggs, and set them aside. Discard the egg whites.
Place the egg yolks, anchovy paste, lemon juice, red wine vinegar, and dijon mustard into a blender or food processor. Blend on low for 10 seconds and then slowly pour in the olive oil until combined.
Add the parmesan cheese and give it a couple more pulses.
Put together the caesar salad. Place 4-5 cups of chopped romaine lettuce and 1 - ½ cups of croutons into a large bowl.
Drizzle on the desired amount of caesar dressing and toss until the lettuce and croutons are coated with the dressing.
Sprinkle freshly grated parmesan cheese over the top and serve.