Preheat your oven to 300°F (150°C). Wrap whole heads of garlic in aluminum foil with olive oil and salt. Roast for about 2 hours until soft and golden.

Increase oven temperature to 425°F (220°C). Spread bacon strips on a baking sheet and bake for 20-22 minutes until crispy. Drain on paper towels and chop.

In a food processor, combine roasted garlic cloves, lemon juice, Dijon mustard, and anchovy fillets. Blend until smooth, then drizzle in olive oil to create a creamy emulsion. Season with salt and pepper.

Wash and dry the kale and romaine. Cut kale into strips and shred romaine. Add dressing to greens and toss. Massage kale gently for 30 seconds. Let rest for 10 minutes.

Cut bread into small pieces for croutons. Toast in a skillet over medium heat with olive oil for 5-7 minutes until golden brown. Season with salt.

In a large bowl, combine greens with bacon, croutons, and remaining dressing. Toss gently to coat.

Plate the salad and garnish with Parmesan shavings and black pepper. Serve immediately.