Preheat your oven to 375°F. In a large mixing bowl, toss the 4 cups crusty bread cut into 3/4-inch cubes cubes with the 3 tbsp olive oil, 2 cloves garlic minced minced, 1 pinch kosher salt, and 1 pinch black pepper freshly ground until evenly coated.

Spread the 4 cups crusty bread cut into 3/4-inch cubes cubes in a single layer on a baking sheet. Bake for 12–15 minutes, tossing halfway through, until golden brown and crispy. Remove and let cool completely. They will crisp up further as they cool.

In a small mixing bowl, combine the 2 cloves garlic minced minced and 2 tsp anchovy paste. Using the back of a wooden spoon or a dipping fork, mash them together into a smooth paste — this is the flavor base of your dressing.

Add the 3 tbsp fresh lemon juice from about 1 large lemon, 1 tsp Dijon mustard, and 1 tsp Worcestershire sauce to the mixing bowl and whisk together until combined.

Whisk in the ⅓ cup mayonnaise full-fat recommended until smooth and creamy. Then drizzle in the 3 tbsp olive oil while whisking constantly to emulsify the dressing.

Stir in the ½ cup Parmesan cheese finely grated finely grated and 1 pinch black pepper freshly ground freshly ground. Taste and adjust seasoning — add a pinch of pinch kosher salt if needed (the 2 tsp anchovy paste and ½ cup Parmesan cheese finely grated are already salty, so go easy). If the dressing is too thick, thin it with a teaspoon of water at a time.

Make sure your 2 whole romaine lettuce hearts chopped into 1-inch pieces is thoroughly dry — wet lettuce will dilute the dressing and make it slide off. Place the chopped whole romaine lettuce hearts chopped into 1-inch pieces in a large salad mixing bowl.

Drizzle about two-thirds of the dressing over the 2 whole romaine lettuce hearts chopped into 1-inch pieces and toss well with tongs to coat every leaf. Add more dressing to your taste — not every leaf needs to be drenched, but every bite should have flavor.

Add the cooled croutons and half the shaved ½ cup Parmesan cheese finely grated, and toss gently one more time. Transfer to serving plates or a large platter. Top with the remaining Parmesan cheese finely grated and a generous crack of fresh pinch black pepper freshly ground. Serve immediately.