For croutons, preheat oven to 400 degrees F (200 degrees C).
Toss the French Bread (2 cup) in Butter (1/2 stick) and add Salt and Pepper (to taste). Transfer to a cookie sheet and bake for 9 minutes.
For dressing, combine Parmesan Cheese (1/4 cup), Garlic (1 clove), Anchovy Paste (1 teaspoon), Sherry Vinegar (2 tablespoon), Egg (1), Dijon Mustard (1 tablespoon).
Whisk all these ingredients together, slowly stream in the Canola Oil (1/4 cup) and continue whisking until you get the consistency that you like. I tend to like the dressing super thick so I don't use much oil.
Toss in Romaine Lettuce (1 head) with the dressing. Garnish with croutons, Parmesan Cheese (to taste) and Ground Black Pepper (1 dash).