Make the croutons by pre-heating the oven to 375ºF (or pre-heat the air fryer to 370ºF). Toss the cubed bread in a bowl with the olive oiland season with salt and freshly ground black pepper. Spread the cubes out on a baking sheet and toast in the oven for 10 to 15 minutes or until nicely toasted (or air-fry for 5 minutes).
Make the dressing by whisking the egg yolks, lemon juice, salt and pepper together. Add the anchovy paste and garlic and whisk well. Slowly drizzle in the canola and olive oils, whisking constantly. Add very slowly at first, so that the sauce doesn’t break. Whisk patiently, adding the oil slowly until all the oil has been incorporated.