Preheat your oven to 300°F (150°C). Slice off the tops of whole garlic heads, drizzle with olive oil, season with salt, wrap in foil, and roast for about 2 hours until golden and soft.

Increase the oven temperature to 425°F (220°C). Spread strips of bacon on a baking tray and roast for 20-22 minutes until crispy. Cool and chop into bite-sized pieces.

In a food processor, combine roasted garlic, lemon juice, Dijon mustard, and anchovy fillets. Blend until smooth and slowly drizzle in olive oil while blending to emulsify. Mix in Parmesan cheese and season to taste.

Remove tough stems from the kale, tear leaves, and place in a bowl. Drizzle with dressing and massage for 2-3 minutes until tender.

In a skillet, heat olive oil and add torn bread. Toast until golden and crispy for about 5-7 minutes, stirring frequently, and season with salt.

Slice romaine into pieces and place in a large bowl. Add massaged kale, remaining dressing, crispy bacon, and croutons. Toss together and top with more Parmesan cheese.