3 c. sourdough bread cubes (1/2 in.)
1/4 c. olive oil
1/2 t. EACH kosher salt, black pepper, dried basil, and paprika
1/2 c. shredded Parmesan
1/4 c. fresh lemon juice, strained
2 T. mayonnaise
1 t. minced garlic
1 t. anchovy paste
1 t. sugar
1/4 t. Worcestershire sauce
1/3 c. olive oil
Toast bread cubes in olive oil over med-high heat until lightly browned, toss with salt, pepper, basil, and paprika.
In a food processor, combine shredded cheese, lemon juice, mayo, garlic, anchovy paste, sugar and Worcestershire. Slowly drizzle in olive oil until dressing is emulsified. Season with salt and pepper.
Toss dressing with 1 head romaine lettuce, chopped, and garnish with croutons and shaved Parmesan.