Toss breadcrumbs with olive oil and bake at 180°C for 8 minutes to make crisp croutons.
Whisk mayonnaise, garlic paste, lemon juice, salt, and black pepper into a smooth dressing.
Chop fresh romaine lettuce leaves into a large bowl.
Pour dressing over lettuce, tossing to coat evenly.
Top with croutons and parmesan cheese before serving.