Mince the garlic and anchovy fillets together on a cutting board, then sprinkle a pinch of salt over them. Using the side of a chef's knife, mash into a smooth paste. This mellows flavors and ensures even distribution.

Emulsify base

In a medium bowl, whisk the two egg yolks until smooth. Add the lemon juice, Dijon mustard, and Worcestershire sauce and whisk to combine. Whisk in the anchovy-garlic paste until incorporated.

Add oils

Very slowly drizzle in the olive oil and neutral oil while whisking vigorously to create an emulsion. Start with drops, then a thin steady stream as the mixture thickens. Total oil should be combined to create a creamy, thick dressing.

Finish dressing

Whisk in the grated Parmesan, then season with salt and freshly ground black pepper to taste. If the dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice. Taste and adjust acidity, salt, or anchovy intensity as desired. Reserve in refrigerator if not using immediately.

Salad & Croutons

Make croutons

Preheat oven to 375°F (190°C). Cut the day-old bread into 1/2–3/4-inch cubes. Toss bread cubes with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper on a baking sheet in a single layer. Bake for 10–14 minutes, turning once, until golden brown and crisp. Remove and let cool.

Prepare lettuce

Trim ends of romaine hearts, then separate leaves. Rinse leaves thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels. Tear larger leaves into bite-sized pieces and chill briefly if desired for extra crunch.

Assemble salad

Place the dried romaine in a large bowl. Add about three-quarters of the croutons and drizzle roughly half of the dressing over the leaves. Using tongs, toss gently but thoroughly, adding more dressing as needed to coat leaves lightly and evenly. Add grated Parmesan and toss once more.

Plate and garnish

Divide the dressed lettuce among plates. Scatter remaining croutons on top and shave additional Parmesan over each serving. Finish with a few grinds of black pepper. Serve immediately.

Optional Protein

Add grilled chicken

If using grilled chicken, slice cooked chicken breasts thinly. Arrange slices over plated salads or toss gently with the dressed lettuce so the chicken is evenly distributed. Serve immediately.