1. Preheat the oven to 350°F.
  2. On a sheet pan, bake the bread for about 5 minutes until golden, flipping halfway.
  3. Rub the garlic on both sides of the croutons and drizzle with melted Kerrygold Salted Butter and salt.
  4. In a large bowl with a whisk, mash the anchovies, garlic and a pinch of salt in a few tablespoons of the olive oil to form a paste.
  5. Whisk in the mayonnaise, mustard, lemon juice and Worcestershire sauce
  6. Add the romaine and toss well to coat.
  7. Garnish with the croutons, Kerrygold Dubliner Cheese, lots of freshly ground black pepper, and lemon zest, if using.