1. Make the croutons by pre-heating the oven to 375ºf (or pre-heat the air fryer to 370ºf). cut 4 thick slices of italin bread into 1 inch cubes. toss the cubed bread in a bowl with the some olive oil, salt and freshly ground black pepper. spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
2. Make the dressing by whisking the juice of 1/2 lemon (2 tsp), 1/4 tsp salt, some freshly ground pepper, 1 tsp anchovy paste and 1/2 clove of crushed garlic together and whisk well. add 1/4 cup plain yogurt and 2 tsp olive oil, and mix well to blend. season to taste with salt, more lemon juice if needed and a couple of dashes of worcestershire sauce.
3. Cut 3-4 hearts of romaine leaves into bite-sized pieces (or leave them whole if desired). toss the lettuce leaves with some of the dressing. toss the baked croutons in at the last minute and plate.
4. Using a vegetable peeler, peel big shavings of parmigiano-reggiano cheese on top and serve with some freshly ground black pepper.