Begin by preparing the croutons. Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the bread cubes evenly across the sheet, then drizzle generously with olive oil and sprinkle lightly with sea salt. Toss the bread to coat thoroughly, ensuring even distribution of the oil and seasoning. Arrange the cubes in a single layer and bake for 10 to 18 minutes, checking frequently to ensure they turn golden brown and crispy without overbaking. Remove from the oven and allow them to cool completely.

To make the dressing, take a medium-sized bowl or a liquid measuring cup and whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and a pinch of salt. Add several grinds of fresh black pepper for a burst of flavor. Mix until the dressing is smooth and creamy. Gently fold in the grated Parmesan cheese and taste for seasoning. If the dressing feels too thick, add water gradually, a teaspoon at a time, until you achieve the desired consistency.

Assemble the salad by placing the romaine lettuce into a large serving bowl. Drizzle half of the prepared dressing over the greens and toss gently to coat. Add half of the croutons and half of the shaved Parmesan cheese, tossing lightly again to combine. Adjust the salad by adding more dressing if needed, ensuring the lettuce is well-coated but not overly saturated.

To finish, top the salad with the remaining croutons, additional cheese, and a final grind of fresh black pepper for a touch of sharpness. Serve immediately for the best flavor and texture.