Start by preheating your oven to 375°F (190°C). While it heats up, chop your sourdough into cubes. Toss them in a bowl with 2 tablespoons of olive oil, a pinch of salt, and pepper to taste. Spread the cubes on a baking sheet. Bake for about 10-15 minutes, or until they're golden brown and crispy. Keep an eye on them; nobody likes burnt croutons!

While the croutons are baking, let’s whip up the dressing. In a blender, combine the mashed or minced garlic, capers, Worcestershire sauce, Dijon mustard, lemon juice, and the flesh of your avocado. Blend until smooth. You can add a little water if it's too thick. Adjust the consistency to your liking; it should be creamy but pourable. Sprinkle in the grated Parmesan, black pepper, and salt, blending lightly just to combine.

After those croutons are out of the oven and cooled, it’s time for the grand assembly. In a large mixing bowl, add the chopped romaine, croutons, and cubed avocado. Pour the dressing over the top, and toss gently to combine. You don’t want to squish the avocado—just coat everything nicely!

Transfer the salad to a serving bowl. Garnish with any additional Parmesan and a sprinkle of parsley if desired. Dig in and enjoy the explosion of flavors and textures.