Place anchovies in a mortar and grind with pestle until a smooth paste forms. Alternatively, you can chop the anchovies very finely with a knife. Place in a medium mason jar.
Add lemon juice, grated Parmesan, finely chopped garlic, Dijon, lemon zest, and olive oil. Secure lid on, then shake until well combined. Taste and adjust seasoning as needed, then serve with any salad.
Preheat an oven. Place torn pieces of bread on a rimmed baking sheet, then toss with olive oil and Kosher salt. Bake until crispy and golden brown. Set aside until needed.
Place ripped Romaine lettuce into a large bowl. Drizzle the vinaigrette on top, then add shaved Parmesan and black pepper.