Preheat your oven to 300°F (150°C). Cut off the top of a head of garlic, wrap it in foil with olive oil, and roast for 2 hours.

Increase oven temperature to 425°F (220°C). Arrange bacon strips on a sheet pan and roast for 20-22 minutes until crispy.

In a food processor, combine roasted garlic, lemon juice, Dijon mustard, anchovy fillets, and Parmesan. Blend while adding olive oil for a creamy dressing.

Trim tough stems from kale, cut leaves into strips, and massage with dressing for 30 seconds. Let sit for 10 minutes.

In a skillet over medium heat, cook torn bread with olive oil until golden and crispy, about 5-7 minutes. Season with salt and let cool.

In a large bowl, combine romaine, massaged kale, dressing, bacon, and croutons. Toss gently to combine.

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