Preheat your oven to 350°F (175°C). Slice the stale French baguette into 1/4-inch thick pieces and place them in a mixing bowl. Drizzle with olive oil and add minced garlic. Toss until evenly coated. Spread on a baking sheet and bake for 10-12 minutes until golden brown and crisp, stirring halfway.

While the croutons are baking, whisk together soy sauce, small minced garlic, Dijon mustard, fresh lemon juice, and red wine vinegar in a medium bowl. Gradually drizzle in remaining olive oil while whisking continuously to emulsify. Season with sea salt and black pepper.

After croutons are baked, set them aside to cool. Rinse and dry lettuce leaves using a salad spinner. Chop the lettuce into bite-sized pieces and place in a large mixing bowl.

Add cooled croutons and grated or shaved Parmesan cheese to the bowl with chopped romaine. Drizzle dressing over the salad and gently toss to coat.

Serve immediately to maintain the crunchiness of the croutons and freshness of the lettuce. Garnish with additional Parmesan if desired.