Rip the romaine into bite-sized pieces and soak in a large ice bath for at least 30 minutes. This makes the lettuce extra crisp and fresh. Drain and dry well before serving.

Make the dressing by whisking together the tahini, Greek yogurt, Dijon, lemon juice, anchovies, garlic, parmesan, Worcestershire, olive oil, salt, and pepper until smooth and creamy. Adjust seasoning and consistency to taste with extra lemon juice or a splash of water if needed.

Cut the bread into cubes and toss with olive oil and salt. Bake at 400°F for about 10 minutes, or until golden and crispy.

Toss the cold romaine with the dressing until evenly coated. Add the homemade croutons and extra parmesan, then toss once more right before serving.

Serve as is, or top with grilled chicken, crispy bacon, or roasted chickpeas to make it a full meal.