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1
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
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2
Cut bread into even cubes. In a bowl, toss the cubes in the olive oil until evenly coated. Transfer onto the baking sheet. Bake until golden brown, about 10 minutes. Remove from heat and set aside.
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3
Wash Romaine and meticulously dry every single leaf, either with a salad spinner or a towel. Don't cut the salad yet. Store it in the fridge until later.
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4
In a large enough bowl, mix olive oil, red wine vinegar, pressed garlic and chopped anchovy.
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5
Peel and take pit out of the avocado, cut into coarse cubes and mash with a fork. Add to the liquid until completely incorporated. Add, one at a time, the eggs, Parmigiano Reggiano, lemon juice and black pepper. Make sure to incorporate very well. Taste and, if necessary, adjust to your liking.
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6
Cut the Romaine into bite sized pieces and put into a large salad bowl.
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7
Peel the apples, cut into quarters and cut out the core. Using a mandoline, cut the quarters into very thin slices, directly into the salad bowl.
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8
Mix the apples and Romaine throughly. Add dressing and patiently toss the salad so every part of every piece is coated. Divide the salad between four plates and top with croutons. Serve immediately.
