Warm olive oil and butter in a small skillet over medium heat until butter melts. Remove from heat, stir in minced garlic, 3 tsp salt, and 1/2 tsp pepper. Pour mixture over bread cubes and toss until evenly coated.

Bake

Spread cubes in a single layer on a rimmed baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and cool completely; croutons will continue to crisp as they cool.

For the dressing

Combine base ingredients

In a medium bowl, whisk together 2 egg yolks, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, minced anchovies, and 1/2 clove grated garlic until smooth and slightly thickened.

Emulsify

While whisking constantly, slowly drizzle in 6 tablespoons extra-virgin olive oil in a thin stream to create a thick, emulsified dressing. Alternatively, use an immersion blender or food processor: combine the base ingredients, then run while slowly adding the olive oil until creamy.

Finish dressing

Whisk in 1/2 cup grated Parmigiano-Reggiano. Season to taste with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 1 tablespoon water or additional lemon juice to reach desired consistency. Taste and adjust seasoning.

Safety note (optional)

If using raw eggs is a concern, use pasteurized egg yolks or substitute 3 tablespoons mayonnaise plus 1 tablespoon olive oil, blending to combine; then proceed with whisking in cheese and seasoning.

For the salad

Prepare lettuce

Ensure Romaine leaves are well washed and thoroughly dried (use a salad spinner). Tear larger leaves into bite-sized pieces and place 6 cups into a large salad bowl.

Toss with dressing

Add about two-thirds of the dressing to the lettuce and toss gently but thoroughly with tongs until leaves are evenly coated. Add more dressing as needed — you want a light, even coating, not a saturated salad.

Add croutons and cheese

Add the cooled croutons and toss briefly to combine. Sprinkle 1/4 cup grated Parmigiano-Reggiano over the top and grind 1/4 tsp fresh black pepper across the salad.

Serve

Transfer to individual plates or serve family-style. Offer additional grated Parmigiano-Reggiano and freshly ground black pepper at the table. Serve immediately so croutons remain crisp.