Preheat your oven to 350°F (175°C). Cube the crusty bread into bite-sized pieces, drizzle with olive oil, sprinkle with sea salt, and arrange on a baking sheet. Bake for 10 to 18 minutes, turning halfway, until golden brown and crisp. Let cool.

In a bowl, combine mayonnaise, lemon juice, mustard, and grated garlic. Whisk in olive oil, Worcestershire sauce, and black pepper until smooth. Fold in Parmesan cheese, adjusting thickness with water if needed.

In a large salad bowl, toss chopped romaine with half the dressing, add half the croutons and Parmesan, mixing well. Adjust seasoning with more dressing if desired.

Plate the salad, topping each portion with the remaining croutons and Parmesan. Serve immediately.