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For maximum crunch, use a good-quality baguette for the croutons. The dressing can be made up to 1 day in advance.
FOR THE DRESSING AND GREEN BEANS: Whisk lemon juice, Worcestershire, mustard, garlic, anchovies, ½ teaspoon pepper, and ¼ teaspoon salt in bowl until combined. Slowly whisk in oil until emulsified; set aside.
Line baking sheet with clean dish towel. Bring 4 quarts water to boil in large Dutch oven. Add green beans and 1 ½ teaspoons salt, return to boil, and cook until tender, 5 to 7 minutes. Drain green beans in colander and spread in even layer on prepared sheet. Let green beans cool completely.
For the croutons: Meanwhile, toss baguette, oil, and pepper in large bowl until baguette pieces are coated with oil. Transfer to 12-inch nonstick skillet (reserve bowl). Cook over medium-high heat, stirring occasionally, until golden brown and crispy, 5 to 7 minutes. Return croutons to reserved bowl.
Transfer dressing, green beans, and half of Parmesan to bowl with croutons and toss to combine. Season with salt and pepper to taste. Transfer to serving dish. Sprinkle with remaining Parmesan. Serve.
Test Kitchen Techniques: Draining Green Beans
Shaving Parmesan Cheese