Heat 2 tbsp olive oil in a large skillet over medium heat. Add the 3 cups bread cubes and 1 minced garlic clove, toss to coat, and toast for 8 to 10 minutes, turning often, until deep golden brown. Set aside to cool.

In a medium bowl, whisk together the 4 minced anchovy fillets, 3 minced garlic cloves, 1 egg yolk, 2 tsp Dijon mustard, 3 tbsp lemon juice, and 2 tsp Worcestershire sauce. Slowly drizzle in the 1/2 cup olive oil while whisking constantly for about 1 minute until the dressing is thick and glossy. Stir in 1/4 cup of the Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt. Taste and adjust salt.

Chop the romaine into 1-inch pieces and dry thoroughly in a salad spinner or with a clean towel.

Add the romaine to a large bowl, pour about two-thirds of the dressing over the top, and toss until every leaf is coated. Add more dressing to taste.

Transfer to a serving platter or bowls, scatter the croutons over the top, sprinkle the remaining 1/4 cup Parmesan across the salad, and finish with a few cracks of black pepper.