Prepare the Croutons: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the cubed bread across the baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss the bread to ensure even coating. Bake for 10 to 18 minutes, or until golden and crisp. Once done, remove from the oven and allow them to cool.

Prepare the Dressing: In a medium bowl or large liquid measuring cup, combine the mayonnaise, olive oil, lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, sea salt, and several cracks of black pepper. Whisk the ingredients until smooth. Add the Parmesan cheese and stir until well incorporated. If the dressing is too thick, adjust the consistency by adding water, one teaspoon at a time, until it reaches your desired texture.

Assemble the Salad: In a large salad bowl, place the chopped romaine lettuce. Add half of the dressing, croutons, and shaved Parmesan cheese. Toss everything together to evenly coat the ingredients. If preferred, add more dressing to suit your taste. Finish by topping the salad with the remaining croutons, Parmesan, and a few more cracks of freshly ground black pepper.