Step 1

FOR THE CROUTONS: Combine 1 tablespoon oil and garlic in small bowl; set aside. Place bread pieces in separate bowl and sprinkle with water and salt. Toss, squeezing gently until bread absorbs water. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add soaked bread cubes and cook, stirring frequently, until browned and crisp, 7 to 10 minutes.

Step 2

Off heat, clear center of skillet, add oil-garlic mixture, and let heat until fragrant, about 10 seconds. Stir mixture into croutons, sprinkle with Parmesan, and toss to coat. Transfer croutons to bowl and let cool while finishing salad.

Step 3

FOR THE SALAD: Whisk lemon juice and garlic together in large bowl and let sit for 10 minutes.

Step 4

Whisk egg yolk, anchovies, and Worcestershire into lemon-garlic mixture. Whisking constantly, drizzle vegetable oil and olive oil into bowl in slow, steady stream until fully emulsified. Whisk in 3 tablespoons Parmesan and season with pepper to taste.

Step 5

Add lettuce and croutons to dressing and gently toss to coat. Season with extra lemon juice, salt, and pepper to taste. Sprinkle with remaining Parmesan and serve immediately.