1-First, let’s tackle the croutons because they add that unbeatable crunch. Preheat your oven to 350°F and lay out the sliced baguette on a baking sheet. In a small bowl, mix the olive oil and minced garlic, then drizzle it over the bread and sprinkle on the grated Parmesan cheese.

2-Toss everything to coat evenly, spread it out in a single layer, and bake for 10 to 12 minutes until it’s golden and crisp. Let them cool while you move on.

3-Now, for the dressing, grab a bowl and whisk together the minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in the olive oil while whisking to keep it smooth and creamy, then season with salt and black pepper to taste.

4-Assemble the salad by rinsing and drying the romaine lettuce, then chopping or tearing it into bite-sized pieces. Place the lettuce in a large bowl, add the Parmesan cheese and those cooled croutons, and drizzle on the dressing. Toss gently to coat everything evenly, and you’re ready to serve.