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We like it spicy and sour and that's how it's made traditionally

4 cups rustic bread, torn into 1-inch pieces 3 tablespoons olive oil Sea salt and fresh ground black pepper 1 clove garlic, smashed and peeled 6 oil-packed anchovies or to taste 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon Dijon 2 egg yolks 1/2 cup plus 2 tablespoons olive oil 3 tablespoons finely grated Parmesan 1 teaspoon Worcestershire sauce 1 large head romaine lettuce, washed, dried and torn into large pieces 1/4 cup thinly shaved Parmesan Fresh ground black pepper Preheat the oven to 350 degrees F