1. Toss the cubed bread with olive oil, a pinch of salt, and a little garlic. Spread on a sheet pan and bake at 350°F for 10-12 minutes, until golden and crisp.

2. In a bowl, stir together the mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, garlic, and anchovy paste if using. Season with salt and pepper, then taste and adjust.

3. Pat the chicken dry and season with salt and pepper. Sear in a little olive oil over medium heat, about 5-6 minutes per side, until it reaches an internal temperature of 165°F.

4. Let the chicken rest for 5 minutes, then slice against the grain into strips.

5. Add the chopped, well-dried romaine to a big bowl. Toss with most of the dressing and half the croutons. Top with sliced chicken, the remaining croutons, extra Parmesan, and a drizzle of dressing. Finish with cracked black pepper.