Preheat your oven to 375°F (190°C). In a large bowl, toss the baguette cubes with olive oil, garlic powder, salt, and pepper. Spread evenly on a parchment-lined baking tray and bake for 15-20 minutes, flipping halfway through. They should be golden and crisp. Set aside to cool.

On a cutting board, finely mince the garlic and anchovies together until they form a paste. This is your flavor bomb, do not skip it.

Transfer the garlic-anchovy paste to a large bowl. Add lemon juice, Dijon mustard, egg yolks, salt, and pepper. Whisk to combine. While whisking constantly, slowly drizzle in the oil to create a thick, emulsified dressing. Stir in the grated Parmesan and adjust the seasoning to taste.

Rinse and dry the romaine thoroughly, a salad spinner is an immense help here. Chop or tear into bite-sized pieces and place in a large salad bowl.

Add the cooled croutons and Parmesan shavings to the lettuce. Spoon the dressing around the edges of the bowl (this helps coat the greens evenly). Use tongs to toss everything together until well mixed. Serve with extra Parmesan on top if desired.