Tear day old french bread or sourdough bread into 1 inch pieces. Spread torn bread on a lined baking sheet and drizzle with olive oil. Bake for 12 minutes, until golden brown. Tossing or move around to get both sides.
Form a kitchen towel into a circle on the countertop. Place a small bowl on top, fitting snuggly. Add the anchovy paste or filets, dijon mustard, garlic and kosher salt. Mash with the back of a spoon until mixed together. Whisk in the egg yolks and lemon juice.
Slowly drizzle in the 2 tablespoons of olive oil (See Note 3) to emulsify and thicken or use a hand blender (EASIER!), then remaining 1/2 cup vegetable oil.
Whisk in the grated Parmesan cheese and season with black pepper.
Slice heads of Romaine lettuce lengthwise and trim dead outer leaves and cut off root ends. Break each half in half and tear into bite sized pieces.
Add the romaine lettuce to chilled salad bowl. Drizzle the dressing over and toss with hands or tongs to evenly coat the leaves. Add shaved parmesan cheese.
Divide salad and croutons over plates. Serve with fresh ground black pepper and more shaved Parmesan cheese if desired.
6 anchovy fillets, drained and mashed, equals 3 teaspoons of anchovy paste
If using raw egg yolks bothers you, substitute 3/4 cup mayonnaise for the 2 egg yolks and the oil.
I use a small amount of olive oil (2 tablespoons) to emulsify the dressing and then add the remaining.