To make the dressing:

1. In a glass measuring cup, combine anchovy, garlic, yolk, mustard, lemon juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Use an immersion blender to blend until thick and creamy. Stir in parmesan and adjust with more lemon or salt, as needed.

To make croutons:

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
2. Using a serrated knife, remove crust from the loaf of bread then cut into 1-inch thick slices. Cut the slices into 1-inch thick strips then tear the strips into bite-sized pieces (about ½-inch).
3. Place torn bread on the prepared baking sheet and toss with olive oil, ½ teaspoon salt and black pepper and spread out into an even layer.
4. Bake for about 15 minutes, or until golden brown and crunchy. Let cool on the baking sheet until needed.

To assemble salad:

1. Place radicchio in a large bowl and toss with enough dressing to coat the leaves. Add croutons and parmesan shavings; toss again lightly. Finish with cracked pepper and an extra drizzle of olive oil.