For croutons: Toss bread with olive oil, almonds, parmesan, lemon zest, salt and pepper. Spread on a baking sheet and bake at 425, about 8 minutes.
For dressing: Meanwhile, process almonds, parmesan, anchovies, and garlic in a food processor until finely chopped. Add dijon and lemon juice, pulse motor until just combined. With motor running, drizzle in olive oil until thoroughly combined. Season with salt and pepper.