Croutons
4 slices day-old French or Italian bread (each slice about 4x2 1/2 inches), cut 3/4 inch thick
3 tablespoons Olive oil
1 clove Garlic, minced
Salt
For Salad
1 head (1 pound) Romaine lettuce, washed, drained, and torn into bite-size pieces
2 tablespoons Mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon Mustard
1/4 teaspoon Coarsely ground black Pepper
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan cheese
Salt

For croutons, cut bread into 3/4 inch squares (you should have 2 1/2-3 cups croutons). Heat the oil in a large skillet over medium heat. Add the bread cubes and toss to coat. Cook and stir about 1 minute, or till the edges of bread cubes are lightly toasted. Stir in garlic; cook and stir 1 minute, or till fragrant. Remove from heat and season to taste with salt. Drain croutons on a paper towel and cool.
For salad, place lettuce in a large salad bowl. In a small mixing bowl, combine Mayonnaise, lemon juice, anchovy paste, Worcestershire sauce, Mustard, and Pepper till well blended. Whisk in olive oil. Pour dressing over lettuce and toss well. Add croutons and cheese and toss again. Season to taste with salt.