6 (1-inch) slices ciabatta or another crusty white bread, cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 tablespoon fresh flat-leaf parsley, minced
2 cloves garlic, halved
2 large egg yolks
1 tablespoon Dijon mustard
4 to 5 anchovies
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
2 heads romaine lettuce, washed and dried thoroughly, torn into 2-inch pieces
Grated Parmesan, plus Parmesan shavings for garnish
Prepare croutons: Preheat oven to 350 degrees F. In a medium-size bowl, toss bread cubes with remaining crouton ingredients. On a parchment-lined baking sheet, toast croutons until golden brown, 10 to 15 minutes.
Prepare Salad: In a large wooden bowl, using a wooden spoon, mash halved garlic cloves to a fine paste. Stir in egg yolks and Dijon mustard. Add anchovies, and grind to a paste. Add lemon juice, and season with salt and pepper. Slowly stir in olive oil until dressing is creamy.
Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan. Sprinkle croutons over salad, and serve topped with Parmesan shavings.
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