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Ingredients Croutons 3 cups firm day-old white bread cubes (3/4-inch pieces) (about 5 ounces) 1/2 cup extra-virgin olive oil 6 oil-packed anchovy fillets 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Dressing and Salad 4 to 6 oil-packed anchovy fillets, chopped 1 large egg yolk 1 large garlic clove, grated (about 3/4 teaspoon) 1/2 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/3 cup canola oil 1 ounce Parmesan cheese, grated (about 1/4 cup), plus more for serving 1/2 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper, plus more to taste 4 (4- to 5-ounce) small romaine heads (such as Little Gem), separated into leaves Lemon wedges, for serving Directions Make the croutons Preheat oven to 350F
Add the rest of the ingredients and pulse a few more times until the ingredients have almost been pureed
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