Preheat oven to 350°F. Toss bread cubes with 2 tablespoons olive oil and a pinch of salt on a baking sheet. Spread in a single layer and bake for 8-10 minutes, stirring halfway through until golden and crunchy. Let cool completely before adding to salad.
2 cups bread, 2 tablespoons olive oil, pinch salt
Mince garlic cloves and mash anchovy fillets using the flat side of a knife until a smooth paste forms, releasing oils to create the dressing base.
2 cloves garlic, 3 to 4 fillets anchovy fillets
In a mixing bowl, whisk egg yolk, lemon juice, and Dijon mustard for about 30 seconds until slightly thickened and pale yellow.
1 large egg yolk, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard
Slowly drizzle in ½ cup olive oil while whisking vigorously to thicken and emulsify. Stir in garlic-anchovy paste, Worcestershire sauce, black pepper, and salt to taste.
½ cup olive oil, 1 teaspoon Worcestershire sauce, 2 cloves garlic, 3 to 4 fillets anchovy fillets, black pepper, salt
Dry chopped romaine lettuce thoroughly in a salad spinner, then pat with paper towels. Toss lettuce gradually with dressing in a large bowl, adding half first and tossing, then more until every leaf is coated. Top with cooled croutons and freshly grated Parmesan. Serve immediately.
1 large head romaine lettuce, ½ cup Parmesan cheese
