In a food processor, combine 2 egg yolks, the juice of 2 lemons, 2 cloves of garlic, 1 teaspoon Worcestershire sauce, 10 anchovy fillets, 1 cup of finely grated Parmesan cheese, 1 teaspoon red wine vinegar, and ¼ teaspoon cayenne pepper. Blend until smooth, and then slowly drizzle in ¼ cup olive oil and ¼ cup grapeseed oil while continuing to blend. Season with a pinch of salt and freshly ground black pepper to taste.

Preheat your oven to 375°F (190°C). In a large mixing bowl, toss 4 cups of bite-sized focaccia cubes with olive oil, a pinch of salt, freshly ground black pepper, 3 smashed garlic cloves, and 3 sprigs of fresh thyme. Spread the seasoned focaccia cubes on a baking sheet in a single layer to ensure even crispness.

Bake the croutons in the preheated oven for about 8 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning, and once done, remove the tray from the oven, discarding the thyme and garlic pieces. Allow the croutons to cool slightly.

While the croutons are baking, trim the ends off 2 pounds of Brussels sprouts and shave them into thin ribbons. Set aside the shaved Brussels sprouts in a large mixing bowl.

In the bowl with the shaved Brussels sprouts, add 1 cup of roughly chopped fresh parsley and the crispy croutons you just made. Drizzle most of the prepared dressing over the mixture and toss everything together gently.