Preheat the oven to 350 deg F
In a medium bowl toss the bread cubes with olive oil and lightly season with salt.
Toss again to make sure each crouton is evenly coated before placing the croutons on a sheet pan. Bake in the oven for 8-12 minutes.
Check for doneness - you're going for something crisp on the outside with a slightly tender on the inside.
Remove the croutons from the oven and set aside
Prep the Romaine
Meanwhile, remove and discard any brown or leathery leaves from the romaine, keeping only the best whole leaves.
Trim the bottom of the leaves before washing and drying them
Dry the leaves with a spinner, wrap the greens in paper towels and store in the fridge until you are ready to serve
In a small bowl, whisk the vinegar, oil, anchovies, and garlic
Add the eggs, a few sprinkles of cheese and lots of freshly ground black pepper. Whisk until completely emulsified.
Add the lemon juice, making sure to strain out any seeds before adding to the dressing. Whisk again
Taste the dressing by itself and then with a leaf of lettuce (or a crouton, if you'd like)
Adjust the flavors as needed
(You'll have around 1 ½ cups of dressing)
Assemble and Serve
Place the romaine in a large salad bowl
Add most of the dressing, folding and tossing gently until every leaf is coated (add more dressing if needed)
Dust with most of the remaining parmesan, add most of the croutons and toss again
To serve, lay out large cold plates, then layer in larger, then medium and then small leaves of the dressed romaine on each plate.
Add the last splash of dressing to the remaining croutons before evenly distributing them on the plates.
Add a last dusting of cheese to each