Prepare the dressing by combining mayonnaise, minced garlic, anchovies, fresh lemon juice, Dijon mustard, Worcestershire sauce, and Parmesan cheese in a food processor. Blend until smooth, adjusting with milk as needed. Chill for 20 minutes.

Cook streaky bacon in a cold skillet over medium heat until golden and crispy, about 8 to 10 minutes. Remove and chop into bite-sized pieces.

Preheat the oven to 350°F (180°C). Toast slices of bread until dry but not browned, approximately 10 minutes. Rub with garlic and cut into cubes.

In a bowl, whisk together olive oil and white miso. Toss bread cubes in the mixture, season lightly with salt, and spread on a baking sheet. Bake for 12 to 15 minutes until golden brown and crispy.

In a large salad bowl, combine chopped romaine lettuce and half of the creamy Caesar dressing. Toss gently with tongs. Adjust dressing as desired.

Transfer dressed lettuce to a serving bowl, top with croutons, crispy bacon, and optional protein additions. Finish with freshly grated Parmesan cheese and serve immediately.