Combine the neutral oil, crushed red pepper flakes, smoked paprika and salt in a small saucepan. Warm gently over low heat for 6–8 minutes—do not let the oil simmer or smoke—until the spices bloom and the oil is aromatic.

Remove from heat and let the oil cool to room temperature. Strain through a fine mesh sieve into a clean jar to remove solids for a clear chili oil, or leave them in for more texture and heat. Set aside. Makes about 3/4 cup.

Baguette Croutons

Preheat oven to 375°F (190°C). Cut the baguette into 1/2-inch (1.2 cm) cubes. Toss the cubes with 2 tbsp olive oil, 1/2 tsp garlic powder and 1/4 tsp salt until evenly coated.

Spread the bread cubes in a single layer on a baking sheet. Bake for 10–14 minutes, turning once, until golden brown and crisp. Remove and cool; croutons will crisp further as they cool.

Salad & Dressing

Make the dressing

In a medium bowl, mash the minced anchovy fillets with the minced garlic and salt to form a paste. Whisk in the lemon juice and Worcestershire sauce. Very slowly drizzle in the 6 tbsp extra-virgin olive oil, whisking constantly, until the dressing emulsifies. Taste and adjust seasoning with black pepper and additional lemon or salt as needed. Fold in 2 tbsp of the grated Grana Padano into the dressing.

Place the chopped romaine in a large salad bowl. Add the dressing and toss lightly but thoroughly so leaves are evenly coated.

Add the cooled baguette croutons to the salad and toss gently to combine.

Finish by sprinkling the remaining 1 tbsp of finely grated Grana Padano over the top and drizzle 1–2 tsp of the prepared chili oil over the salad (more if you like heat). Grind a little extra black pepper over the top and serve immediately.