Preheat oven to 375°F (190°C). In a large bowl toss bread cubes with olive oil, melted butter, garlic powder, salt and chopped parsley until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Set aside.

Garlic-Parmesan Dressing

Make dressing

In a medium bowl whisk together mayonnaise and Greek yogurt until smooth. Add lemon juice, olive oil, Worcestershire sauce, Dijon mustard, minced garlic and anchovy paste; whisk to combine. Stir in finely grated Parmesan and salt, then taste and adjust acidity with more lemon juice or seasoning. If dressing is too thick, thin with 1–2 teaspoons of water or extra olive oil to reach desired consistency. Chill briefly if time allows.

Salad

Assemble salad

Trim and discard any wilted outer leaves of romaine hearts. Chop the romaine into bite-sized pieces (about 1" pieces). Place the chopped romaine in a large chilled bowl. Add about three-quarters of the dressing and toss gently with tongs or salad servers until leaves are evenly coated; add more dressing if desired (dress lightly — you can always add more at the table). Add the cooled house croutons and toss gently to combine.

Finish and serve

Use a vegetable peeler to shave the 1 oz block of Parmesan into thin ribbons over the salad. Season with freshly ground black pepper to taste. Divide among bowls and serve immediately with extra dressing on the side if desired.