Crisp, cool romaine gets tossed with a bold, garlicky dressing built from briny anchovies, a touch of Dijon, and plenty of fresh lemon juice, whisked with olive oil until it turns thick and glossy. Shaved Parmesan adds that salty, nutty finish in every bite, layered on both before and after tossing so it clings to the leaves. The croutons here are baked fresh in the oven with olive oil and a little salt until golden and crackling at the edges, giving the whole thing real crunch against the creamy dressing. It's a classic steakhouse-style salad with punchy, savory flavor in every forkful, and it's a great pick for a gluten free table. Serve it right away while the croutons are still crisp and the dressing is freshly emulsified.
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Preheat the oven to 375°F (190°C). Spread the torn bread pieces on a baking sheet, drizzle with 3 tbsp olive oil, and toss to coat. Sprinkle with 1/4 tsp salt. Bake for 10–12 minutes, tossing once halfway through, until the croutons are golden and crisp at the edges. Set aside to cool.
In a small mixing bowl, combine the pasteurized egg yolks, minced anchovies, garlic, Dijon mustard, and lemon juice. Whisk together until smooth and uniform.
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