4 servings

½ small loaf crusty bread (such as country-style, ciabatta, or baguette)

⅔ cup extra-virgin olive oil, divided; plus more for serving (optional)

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided, plus more

Freshly ground black pepper

2 large egg yolks*

2 large garlic cloves, finely grated

1 tsp. finely grated lemon zest, plus more for serving

¼ cup fresh lemon juice

3 tsp. Dijon mustard

3 oil-packed anchovy fillets

1½ oz. Parmesan, finely grated, plus more for serving

1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler

1 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry

Lemon wedges (for serving)

1. Step 1

   Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.

   Step 2

   Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)

   Step 3

   Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive—we’re about to add lots of bread, zucchini, and beans).

   Step 4

   Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.

   Step 5

   Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over.