Preheat the oven to 350 degrees. Peel 3 cloves garlic, crush with the side of a chef’s knife. Add crushed garlic and ½ teaspoon kosher salt and ¼ teaspoon black pepper to ¼ cup olive oil in a small pan over medium heat for 5 minutes.

Cut the bread slices into ½” cubes or tear the inside of a baguette into ½” pieces. Toss bread cubes with seasoned olive oil. Keep bread cubes in single layer and bake for about 10-15 minutes. Until lightly golden, don’t wait for the bread to turn brown.

Mash anchovies into a paste with a fork in a bowl or with a mortar and pestle. Mince remaining 2 cloves of garlic.

If using a cruet, lidded jar or something that you can shake:

Combine ¼ cup olive oil and 6 Tablespoons canola oil in a cruet. Add ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 2 cloves minced garlic, mashed anchovies (or anchovy paste), and 1 teaspoon Worcestershire sauce and shake well. Add ½ cup shredded Parmesan Reggiano cheese. Shake again.

Or if using a bowl and whisk:

Combine ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 2 cloves minced garlic, mashed anchovies (or anchovy paste), and 1 teaspoon Worcestershire sauce in a bowl and stir. Slowly add the ¼ cup olive oil and 6 Tablespoons canola oil, constantly whisking.

Wash and dry Romaine lettuce. Remove the outer dark green leaves and reserve for another salad or use. For the presentation you want the inner, light green leaves and keep them whole.

Dress the salad just before serving. Toss in a large bowl and then plate on individual dishes. Top with the remaining shredded Parmesan cheese or place fresh shavings of Parmesan on top of each dish. Add croutons.