In a medium bowl, mash the oil-packed anchovies into a smooth paste, then add the egg yolks, Dijon mustard, Worcestershire sauce, kosher salt, black pepper, lemon zest, and grated garlic. Whisk everything together until the mixture is well combined and smooth, about 2–3 minutes.

Slowly drizzle the extra-virgin olive oil into the dressing mixture while whisking continuously. Mix in the freshly squeezed lemon juice and the grated Parmesan cheese, adjusting with additional salt and pepper to taste.

Preheat your oven to 350°F (177°C). Toss the torn pieces of whole-grain bakery bread in a bowl with the extra-virgin olive oil, kosher salt, and pepper until evenly coated. Spread the bread pieces on a baking sheet and toast for 15–20 minutes, or until golden brown and crispy.

In a large mixing bowl, combine the washed and chopped Little Gem lettuce or Romaine. Add a generous amount of your homemade dressing and a light seasoning of salt and pepper. Toss gently to coat the greens.

Transfer the salad to a serving platter, top with crispy croutons, and sprinkle additional grated Parmesan cheese on top.