Simmer garlic and white wine in a small pan for five minutes until garlic softens.
Remove from heat and mix in mustard, egg yolks, and marinated anchovies.
Blend the mixture into a purée using a stick blender and transfer to a bowl.
Gradually whisk in both oils and season with black pepper.
Preheat the grill to high.
Season fresh anchovies with salt and pepper and brush with olive oil.
Mix flour with paprika and toss anchovies to coat.
Grill anchovies for two minutes until just cooked.
Turn anchovies and cook for one further minute.
Toss bread cubes with olive oil, salt, and pepper.
Fry bread for 3-4 minutes until golden-brown and crunchy.
Remove from heat and coat croutons with grated parmesan.
Toss lettuce and sliced anchovies with a portion of the Caesar dressing.
Mix in the croutons just before serving.
Plate the salad and pile grilled anchovies alongside it.