DRESSING: In a small bowl, whisk together lemon juice, Worcestershire, mustard, garlic, anchovies, 1/2 teaspoon pepper and 1/4 teaspoon salt until combined. Slowly whisk in olive oil until emulsified; set aside.

GREEN BEANS: Line a rimmed baking sheet with a clean dish towel. Bring 4 quarts of water to a boil in a large Dutch oven. Add green beans and 1 1/2 teaspoons salt, return to a boil, cook until tender, about 5-7 minutes. Drain green beans in a colander then spread in an even layer on the prepared baking sheet. Allow beans to cool completely.

CROUTONS: Meanwhile, toss baguette pieces, olive oil, and pepper in a large bowl until pieces are coated with oil. Transfer to a 12-inch non-stick skillet (reserve bowl). Cook over medium-high heat until, stirring occasionally, until golden brown and crispy about 5-7 minutes. Return croutons to the reserved bowl.

Transfer dressing, green beans, and half of the Parmesan cheese to the bowl with croutons; toss to combine. Season with salt and pepper to taste. Transfer to a serving dish. Sprinkle with remaining Parmesan cheese, enjoy!