Preheat the oven to <temperature>325<unit>°F</unit></temperature>

Remove the crust from <quantity>1<unit>loaf</unit></quantity> of sourdough bread

Trim off any remaining rough edges of the bread

Tear the bread into chunks and put them in a food processor

Pulse the bread on high until it is broken into medium pieces

Add <quantity>½<unit>cup</unit></quantity> of shredded parmesan cheese

Add <quantity>3<unit>tbsp</unit></quantity> of garlic confit, including the oil

Pulse on high until the bread is broken down into crumb-sized pieces. Transfer onto a piece of parchment paper

Evenly spread the crumbs over the paper

Cover with another piece of parchment paper and use a rolling pin to flatten. Transfer to a baking sheet

Remove the paper from the top and sprinkle with salt to taste

Bake for 10-15m until golden brown. The sourdough cracker is ready

Add <quantity>¼<unit>cup</unit></quantity> of roasted garlic aioli to a bowl

Add <quantity>2</quantity> minced anchovies

Add <quantity>1<unit>tsp</unit></quantity> of worcestershire sauce and <quantity>1<unit>dash</unit></quantity> of tabasco sauce

Add <quantity>1<unit>tsp</unit></quantity> of crushed black sesame seeds

Add <quantity>¼<unit>cup</unit></quantity> of shredded parmesan cheese and mix everything together

Add the juice of <quantity>½</quantity> lemon

Add salt to taste and mix to combine. Reserve the dressing

Chop <quantity>1<unit>head</unit></quantity> of romaine lettuce into bite-sized pieces

Transfer the lettuce to a bowl and add <quantity>1</quantity> pinch of salt

Add the remaining <quantity>¼<unit>cup</unit></quantity> of shredded parmesan cheese

Add the dressing to taste

Add black sesame seeds to taste and mix to combine

Transfer the salad to a serving bowl

Add pieces of sourdough cracker to taste on top. The caesar salad with sourdough cracker is ready

Enjoy! It is delicious and worth the effort!