For the Garlic Confit Caesar Salad:

1. Start by making your garlic confit. Add garlic to a small ramekin or baking dish and cover with olive oil. Depending on your dish, you will likely need about ½ cup oil. You can either air fry at 275F uncovered for 1 hour or bake at 250 for 2 hours uncovered or until soft. Set aside to cool completely. Once cool, strain the garlic oil mixture into a measuring cup and set aside.
2. Make the garlicky croutons next. Preheat the oven to 350F. Tear the baguette into 1” irregular chunks and add to a baking sheet. Drizzle with 2 tbsps of the garlic oil from the confit and add about 8-10 soft garlic cloves. Season with salt and rub the oil and garlic into the bread with your hands until completely coated. Bake at 350 for 12-14 minutes, or air fry at 400 for 8-10 minutes or until golden brown, tossing halfway through. Remove and set aside. 
3. To the measuring cup with the remaining confit garlic oil, add neutral oil until you reach ½ cup. 
4. Now make your caesar dressing. To a blender, add the egg yolks, anchovies, confit garlic cloves, dijon mustard, worcestershire sauce and lemon juice. Blend on high until well combined, then with the motor on low, slowly stream in the ½ cup oil, adding a little at a time until you’ve used all the oil and the dressing is emulsified and thick. Pour dressing into a bowl or jar and add the parmesan cheese, salt, and pepper. Taste and adjust seasoning. 
5. When ready to serve, assemble your salad. Wash and thoroughly dry your greens, then add to a bowl. Add a few spoonfuls of the dressing to the salad and toss until each leaf is coated in dressing. You will likely not use all the dressing. Taste and season with salt as needed.
6. Top the salad with croutons, more parmesan cheese, and fresh cracked black pepper and serve.