2. Toss the bread cubes with 1 tablespoon of the olive oil, salt, pepper, garlic powder, and thyme on a baking sheet. Bake for 10-12 minutes or until the croutons are golden brown and crispy.
3. In a blender or food processor, blend the garlic, lemon juice, egg yolk, and 1/2 cup of the olive oil until smooth. Add the Worcestershire sauce, Dijon mustard, thyme, and cayenne pepper (if using) and blend until well combined.
4. In a large bowl, combine the romaine lettuce, croutons, and Parmesan cheese.
5. Drizzle the Caesar dressing over the salad and toss until the lettuce is evenly coated.
6. Sprinkle the shaved Parmesan cheese on top (if using) and serve immediately.
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