Preheat the oven to 200C with a shallow baking tray inside.
Put the cubed bread into a bowl and sprinkle with the garlic, black pepper and the olive oil. Mix so that each cube is covered in seasoning and oil (using your hands is best).
Put the bread cubes on the preheated baking tray in a single layer and put in the hot oven. Bake until the croutons are golden and crunchy (approx 10 min), turning occasionally and making sure they don't burn. Remove from the oven and set aside.
Put all the ingredients in the bowl of a food processor or in a suitable container if using a stick blender.
IMPORTANT: you may wish to start with half the garlic and half the anchovies, adding more later to suit your own taste.
Blend the ingredients until you have a relatively smooth dressing. Taste, then add more garlic, anchovy, seasoning etc. if needed. Set aside when the dressing is to your liking.
Put the lettuce, cucumber, onion and half the herbs in a large bowl. Pour over approximately half the Caesar Dressing and toss the salad. Divide the salad between two bowls.
Sprinkle over the white anchovies if using, half the shaved Parmesan, half the croutons and half the bacon.
Drizzle with the remaining dressing then top with the rest of the shaved Parmesan, the croutons, the bacon and the remaining herbs.
FOR CHICKEN CAESAR SALAD
Lay the slices of chicken over the salads, drizzle with the remaining dressing then top with the rest of the shaved Parmesan, the croutons, the bacon and the remaining herbs.
Chicken Caesar Salad with Chicken Wings instead of the sliced chicken breast, roast 3-5 free range chicken wings per person and serve on the side. You may wish to make extra dressing for dipping!