In a food processor, combine mayonnaise, minced garlic, anchovy fillets, fresh lemon juice, Dijon mustard, Worcestershire sauce, and salt. Blend until smooth, adjusting the consistency with milk as needed. Let rest for 20 minutes.

Place a cold skillet over medium heat and add bacon strips. Cook until golden and crispy, about 5-7 minutes. Transfer to a paper towel-lined plate and chop into bite-sized pieces.

Preheat the oven to 350°F (175°C). Cut white bread into cubes, rub with garlic, drizzle with olive oil, and toss with miso. Bake for 10-12 minutes until golden.

In a large bowl, add washed Romaine lettuce. Pour half of the creamy dressing over and toss gently. Add more dressing to taste.

Transfer dressed lettuce to a serving bowl. Top with chopped bacon and miso croutons. Optionally add hard-boiled eggs or sliced chicken. Garnish with freshly grated Parmesan.