Crunchy Caesar Salad with Smashed Croutons (Edit recipe)

Make the croutons

1. Preheat the oven to 425F.
2. Slice the sourdough bread into ½" cubes and add to a baking sheet.
3. Combine the garlic, olive oil, and Italian seasoning in a personal blender. Blend until smooth. Drizzle the croutons with the garlic olive oil blend. With clean hands, massage the oil and spices into the croutons. Take the time to cover all the bread pieces with the oil. Using your hands, gently smash up a third to half of the bread pieces into breadcrumbs, and spread in an even layer on the baking sheet.
4. Bake the croutons for 5 minutes on the center rack. After 5 minutes, remove from the oven and allow to cool on the baking sheet for another 5 minutes. Stir the croutons up and rearrange them in an even layer. Repeat the last 2 steps 2-3 more times, or until the croutons are golden and crispy. (This process helps the croutons stay light and flaky without getting chewy and tough in the middle.)

Make the salad

1. Wash and chop the romaine hearts and radicchio into bite-sized pieces.
2. Grate or shave the parmesan cheese.
3. Add the romaine and radicchio to a large mixing bowl. Top with the croutons and parmesan cheese, then, drizzle with the Caesar dressing and sprinkle with salt and pepper. Using tongs or serving spoons, toss well to combine and serve.