For the Croutons:

1 small loaf ciabatta bread, torn into ¾-inch cubes

½ cup olive oil

Kosher salt and freshly ground black pepper

½ cup grated Parmesan

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For the Dressing:

1 large egg yolk

2 anchovy fillets, rinsed

1 head roasted garlic, cloves removed

Kosher salt and freshly ground black pepper

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

½ cup grated Parmesan

1½ cups extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice

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For the Salad:

4 heads baby romaine lettuce, trimmed and leaves removed

Shaved Parmesan, for garnish

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1. Make the Croutons: Preheat a convection oven to 400°F or a regular oven to 425°F. Line a sheet pan with parchment paper. Toss the ciabatta cubes with olive oil, salt, and pepper in a bowl. Spread them on the prepared sheet pan and toast, turning the pan halfway through, until evenly golden brown, about 8–10 minutes. Remove from the oven, transfer to a bowl, and toss with the grated Parmesan. Let cool, then store in an airtight container.

2. Prepare the Dressing: In a large mixing bowl, combine the egg yolk, anchovies, roasted garlic, and a pinch of salt. Use the back of a spoon to mash into a uniform paste. Add the Dijon mustard and Worcestershire sauce; mix until fully incorporated. Season with salt and pepper. Add the Parmesan and whisk to combine.

3. Slowly drizzle in the olive oil while whisking continuously to emulsify. Add the red wine vinegar and lemon juice and whisk until smooth. If needed, adjust the consistency with up to ½ cup water. Season to taste.

4. Assemble the Salad: Arrange the romaine leaves on chilled salad plates. Garnish with croutons and shaved Parmesan.

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