To the bowl of a large food processor or high-speed blender, add the egg yolks, lemon juice, minced garlic, Worcestershire sauce, anchovy fillets, grated Parmigiana, and red wine vinegar. Process together until smooth.

In a small bowl mix together the olive oil with the grapeseed oil and, with the food processor or blender continuously running, add the oil in a steady, slow stream. Taste and season with salt and pepper as needed. The dressing should be bold and flavorful. Transfer the dressing to the refrigerator. Refrigerate until ready to use.

Preheat the oven to 375 degrees F.  Transfer the cubed rosemary bread to a large baking sheet and drizzle with enough olive oil to coat. Add the minced garlic in with the cubed bread and gently toss to combine.

Cook the croutons for approximately 8-12 minutes, or until bread cubes are golden brown and crispy.

In a large salad bowl toss together the shredded Brussels Sprouts, chopped parsley, and shredded parmesan cheese. Add half the dressing to the salad and toss well to combine, adding more as needed. Add croutons, fresh lemon juice and toss again.