Preheat your oven to 300°F (150°C). Trim the tops off the garlic heads, drizzle with olive oil, sprinkle with salt, wrap tightly in foil, and roast for 2 hours until soft.

Raise the oven temperature to 425°F (220°C). Lay bacon strips flat on a parchment-lined baking sheet and roast for 20-22 minutes until crispy. Drain excess fat and chop into pieces.

In a food processor, blend roasted garlic, lemon juice, Dijon mustard, and anchovy. Gradually drizzle in olive oil until creamy. Season with salt and pepper.

Roll kale leaves tightly and slice into ¼-inch strips. Massage in a bowl with a spoonful of dressing for 30 seconds to soften. Let sit for 10 minutes.

Toast torn bread pieces in a skillet with olive oil over medium heat for 5-7 minutes until golden brown. Season with salt and cool.

Slice romaine and add to the kale. Toss with remaining dressing, bacon, croutons, and grated Parmesan until mixed.

Transfer to a serving platter and top with more Parmesan shavings and black pepper. Serve immediately.