Preheat oven to 325F.

Cut the baguette into bite-sized pieces and place them on a rimmed baking sheet.

Toss with olive oil, garlic, salt, and pepper.

Bake until crisp about 15 min.

Let cool and store in a Ziploc bag.

Dressing

The dressing can be made well up to 4 hours ahead and stored in the refrigerator.

Mash garlic with the salt and pepper.

Add the egg yolk and beat with a hand mixer for 30 seconds, or until it lightens up in color.

Slowly drizzle in the olive oil, beating at high speed constantly.

Continue to beat in oil until the mixture is the consistency of mayonnaise.

Add Worcestershire, lemon juice, vinegar, mustard, and anchovy paste mixing well after each addition.

Add to lettuce along with parmesan cheese and croutons.

Toss to evenly coat. Serve immediately.