Chop garlic and combine with anchovy paste.
Add a pinch of salt, and mash into a paste.
Whisk in egg yolks, lemon juice, and dijon mustard.
Add olive oil, at first drop-by-drop, whisking constantly.
Add vegetable oil. Whisk until dressing is thick and shiny.
Toss the torn bread with a bit of olive oil, and coat with the Italian seasoning and garlic powder.
Bake at 375 °F for 10-15 minutes.
Wash the lettuce and cut into bite-sized pieces.
Toss together the lettuce, dressing and croutons.
Shave the Parmesan cheese on top.
