Steps

1. Preheat oven to 350°F. Add the lemon juice, vinegar, mustard, anchovies, garlic, salt and pepper to a blender and puree. With the blender still running, slowly pour in 1/2 cup of the olive oil, and then the corn oil. Remove to a bowl, stir in the 1 cup of Parmesan cheese and refrigerate.
2. Heat the butter, remaining 1/4 cup olive oil and garlic in a saucepan over a low flame until the butter is melted. Remove from heat and let steep for five minutes.
3. Pull the baguette into 1-inch pieces by hand and place in a large bowl. Remove the garlic from the butter-oil mixture and pour it over the bread. Toss the bread to coat evenly and spread it out on a baking sheet. Season with salt and pepper and bake for approximately 12 minutes, or until golden brown. Remove from the oven and sprinkle the remaining 1/4 cup Parmesan cheese over the croutons while they are still hot.
4. To assemble the salads, place the hearts of romaine (either whole leaf or chopped) into a large bowl. Spoon dressing to taste onto the leaves and toss to evenly coat the lettuce. Place the salad on a plate and garnish with some of the croutons and additional grated Parmesan if desired.