1-Wash and dry the romaine lettuce: Rinse the lettuce thoroughly and spin dry or pat with paper towels. Chop or tear into bite-sized pieces.

2-Prepare the croutons: Preheat oven to 350°F (175°C). Slice half a French baguette into ¼ inch pieces or cubes. Toss with 3 tablespoons extra virgin olive oil, 1 teaspoon minced garlic, 2 tablespoons grated Parmesan cheese, and sea salt to taste. Spread on a baking sheet and bake for 10-12 minutes until golden and crisp. Let cool.

3-Make the dressing: In a bowl, whisk together 2 teaspoons Dijon mustard, 1 teaspoon Worcestershire sauce, 2 teaspoons lemon juice, 1½ teaspoons red wine vinegar (optional), and 1 teaspoon minced garlic. Slowly drizzle in ⅓ cup extra virgin olive oil while whisking to emulsify. Add ½ teaspoon salt and ⅛ teaspoon black pepper to taste. Optionally stir in 1 cup mayonnaise for creamy dressing, 1-2 anchovy fillets or paste, or 1 raw or coddled egg yolk for traditional richness.

4-Assemble the salad: Place the chopped romaine in a large bowl. Add ⅓ cup shredded or shaved Parmesan cheese and the cooled croutons. Pour the dressing over the salad and toss gently but thoroughly to coat the leaves without bruising.

5-Serve immediately: Garnish with additional Parmesan shavings and freshly ground black pepper. Serve right away to keep the greens crisp and the croutons crunchy. Optionally, add grilled chicken or other toppings for extra protein.