Preheat the oven to 350°F / 175°C. Slice ½ French baguette about ¼in / 5mm thick and toss with 3 tablespoons of olive oil, 1 teaspoon of minced garlic, and 2 tablespoons of grated Parmesan.
Spread in a single layer on a baking sheet and bake for 10-12 minutes, until light golden and crisp.
For the dressing, whisk 2 small minced garlic cloves, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce, 2 teaspoons of fresh lemon juice, and 1½ teaspoons of red wine vinegar.
Slowly whisk in ⅓ cup of extra-virgin olive oil, then ½ teaspoon of sea salt and ⅛ teaspoon of black pepper.
Toss 1 large head of romaine, torn into bite-size pieces, with the dressing. Top with the croutons and ⅓ cup of shaved Parmesan.
