Cut the pieces of bread into 9 relatively even pieces.
In a large mixing bowl, whisk together the olive oil, Italian seasoning and Parmesan Cheese.
Toss the bread pieces in the mixture until well coated.
Place the bread pieces in a single layer on a baking sheet.
Bake for 15-17 minutes until browned.
Cool completely at room temperature and then the croutons are ready to use in your salad.
For the Dressing:
In a blender or food processor, add drained anchovy filets, garlic, egg yolk, lemon juice, Worcestershire and mustard.
Blend until liquified and thoroughly combined.
Gradually add in the olive oil and vegetable oil into the blender or food processor until the dressing is the consistency that you prefer.
Add in grated Parmesan and pulse to blend.
Add salt, pepper, and additional lemon juice to taste.
Refrigerate in a sealed container until ready to use.
For the Salad:
Place the lettuce in a large bowl.
Drizzle with desired amount of dressing and toss until well coated.
Sprinkle top with shaved Parmesan, croutons and black pepper.
Then the salad is ready to serve and enjoy!
Notes
This recipe should make 6 side salad recipes or 3 full salads that are perfect for a meal. The homemade croutons should last for up to 2 weeks stored in an airtight container in the refrigerator. Refrigerate the dressing in an airtight container for up to 1 week.