1/2 loaf bread (sourdough or something bakery-like)

Greens: romaine, lettuce, chicory, endive, kale, and/or shaved Brussels sprouts

4 anchovies or 8 filets

3/4 cup mayonnaise (or 3/4 cup olive oil and 1 egg yolk) 

1 garlic clove, grated or pounded

3-4 tbsp lemon juice

1 tsp white wine vinegar

3/4 tsp Worcestershire sauce

about 1 cup grated Parmesan (about a 3 oz chunk)

black pepper

Tear the bread into pieces, toss with olive oil and salt, bake at 400 for 20 minutes or until toasted into croutons.

Make mayonnaise by gradually whisking olive oil into the egg yolk.

Pound anchovies into a paste. Stir together with all the other dressing ingredients. Adjust salt and acid. Mix with the croutons and greens.

Source: Salt Fat Acid Heat by Samin Nosrat