- In a large non-stick skillet over medium-high heat, brown the bread cubes in the butter. Add more butter, if needed. Season with salt and pepper. Let cool.
- In a bowl, whisk the Parmesan, lemon juice, mustard, anchovy paste, garlic and egg yolk. Drizzle in the oil while beating constantly, until the mixture emulsifies and reaches a mayonnaise-like consistency. Season with pepper.
- On each plate, place one lettuce wedge. Drizzle with the dressing. Top with the croutons and bacon. Sprinkle with the shaved cheese.