Preheat your oven to 300°F (150°C). Cut the tops off two whole garlic bulbs, drizzle each with olive oil, wrap in foil, and roast for about 2 hours.

Raise the oven temperature to 425°F (220°C). Arrange slices of bacon on a baking sheet and roast for 20 to 22 minutes until crispy.

In a food processor, combine lemon juice, Dijon mustard, roasted garlic cloves, and anchovy fillets. Blend until smooth, then slowly drizzle in olive oil while blending.

Roll the kale leaves and slice into ¼-inch strips. Toss the kale with roasted garlic dressing and massage the leaves for 30 seconds. Let sit for 10 minutes.

Heat olive oil in a skillet, tear bread into pieces, and toast until golden brown, about 5-7 minutes. Season with salt and let cool.

Combine sliced romaine with massaged kale. Drizzle with remaining dressing, add bacon, croutons, and Parmesan cheese, and toss gently.

Transfer the salad to a serving platter, top with Parmesan shavings and cracked black pepper before serving.