• Before You Begin:
• Use a rasp-style grater or the fine holes of a box grater to grate the Parmesan. To shred it, use the large holes of a box grater. The size of the lettuce is important here. To cut the lettuce into 1-inch pieces, first cut off the core and then cut each romaine heart in half lengthwise. Cut the halves in half lengthwise. Finally, cut crosswise into 1-inch pieces. This recipe contains raw or under cooked eggs, which comes with inherent risks.
• Adjust oven rack to middle position and heat oven to 350 degrees.

For the croutons:

• Stir ¼ cup oil, half of garlic, ¼ teaspoon salt, and ¼teaspoon pepper together in large bowl.
• Add bread and toss to combine. Transfer bread to rimmed baking sheet and bake until light golden, about 18 minutes, stirring halfway through baking. Let cool completely.

For the salad:

• Wipe bowl clean with paper towels.
• Form damp dish towel into ring shape on counter and place the bowl on top. OR, I place a damp dish cloth underneath the salad bowl to prevent slipping.
• Whisk egg yolk, lemon juice, Worcestershire, mustard, anchovies, ¼teaspoon salt, ¼ teaspoon pepper, and remaining garlic together in bowl.
• Whisking constantly, slowly drizzle in remaining ½ cup oil until emulsified.
• Whisk in grated Parmesan.
• Add lettuce, croutons, and shredded Parmesan to bowl with dressing and toss to combine.
• Season with salt and pepper to taste.

  Serve, garnished with extra anchovies, if using.