4 tablespoons olive oil
3 thick slices rustic bread, torn or cut into crouton sizes
1 garlic clove, finely chopped
4 anchovy fillets, packed in olive oil, drained and minced
2 egg yolks
4 teaspoons sherry vinegar
6 tablespoons plus 2 teaspoons neutral oil, such as sunflower oil
1 1/2 ounces parmesan cheese, finely grated
Salt and pepper
2 medium head Romaine lettuce, tough outer leaves removed, cut cross-wise into 1 1/2-inch strips