In a medium bowl, whisk together the egg yolks, minced garlic and chopped anchovy fillets until smooth. Add the Dijon mustard, lemon juice and Worcestershire sauce; whisk to combine.

Very slowly drizzle in the oils while whisking constantly to create a thick, stable emulsion. Begin with a few drops at a time, then a thin stream as mixture thickens. Continue until oils are fully incorporated.

Whisk in 3/4 cup grated Parmigiano-Reggiano, then season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add up to 1 tbs more lemon juice for brightness or more salt if needed. If dressing is too thick, whisk in 1-2 tbs warm water to reach desired consistency.

If you prefer not to use raw yolks, you can temper them: whisk yolks in bowl, slowly whisk 1/4 cup hot water into yolks to heat, then proceed with same method for adding oil.

For the croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 3 tbs olive oil and 1/2 tsp salt on a baking sheet in a single layer.

Bake 10–12 minutes, turning once, until golden and crisp. Remove from oven and while still warm, rub the cut side of the halved garlic clove over the warm croutons to impart a mild garlic flavor. Let cool.

For the salad

Place the torn romaine in a large salad bowl and add a few tablespoons of the dressing. Toss gently to coat leaves evenly. Add more dressing as needed — the goal is a glossy, lightly coated lettuce rather than drenched.

Add the croutons and 1/2 cup grated Parmigiano-Reggiano to the bowl and toss again gently to combine.

Arrange on a platter or serve family-style. Finish with an additional sprinkle of Parmigiano-Reggiano, a crack of freshly ground black pepper, and lemon wedges on the side for those who want extra acidity.

If adding optional protein, place sliced grilled chicken or grilled shrimp on top just before serving.