Preheat oven to 325° F. Toss the julienned collard greens with oil, garlic, salt and pepper and spread onto parchment-lined baking sheet. Bake until crispy and just beginning to brown on the bottom, about 15 minutes. Set aside
While the collards are cooking (or up to a day ahead of time) combine the ingredients for the dressing and either blend (which will make a creamier dressing) or whisk to thoroughly combine.
Dress the salad just before serving. I like to toss the romaine with the dressing and croutons and then layer or top with the crispy collards on the plate.
Shave strips of Parmesan into salad using a vegetable peeler.