4 (3/4-inch-thick) slices Italian bread, cut into cubes
6 tablespoons olive oil
Salt and pepper
1 clove garlic
2 (oil-packed) bottled or canned anchovy fillets
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
3 (5 oz.) bags Italian-style salad greens or baby romaine
2/3 cup coarsely grated Parmesan (about 2 1/2 oz.)
How to Make It
Preheat oven to 400°F. Line a large, shallow baking sheet with foil. Add bread cubes to pan, drizzle with 2 Tbsp. olive oil, season with pepper and toss well. Bake until lightly toasted, 8 to 10 minutes. Let cool.
Mash garlic and anchovies in a large salad bowl with 2 forks to make a coarse paste; season with salt. Whisk in vinegar, lemon juice, mustard and Worcestershire sauce; season with pepper. Whisk in remaining 4 Tbsp. oil until well blended.
Add lettuce to salad bowl and toss well. Sprinkle cheese and croutons on top and toss well again. Serve in salad bowls or plates.