2-3 cups cubed, day-old baguette bread
1-2 cloves garlic, halved
1 cup extra virgin olive oil 
2 anchovies  or anchovy paste
Juice of 1/2 lime
1 tablespoon Dijon mustard
3-4 shakes of Worcestershire sauce
1 tablespoon red wine vinegar
2 eggs, beaten*
1 cup parmigiano reggiano, finely grated
Sea salt  and freshly cracked pepper
2 heads Romaine lettuce, rinsed and dried**
* If you are worried about using raw eggs, you can cook them for 45 seconds in softly boiling water.
** If you are not using organic lettuce, discard the outer leaves.
A few hours before preparing the salad, place the garlic in a 1/2 cup of the olive oil and set aside.
To make the croutons, preheat the oven to 350 degrees. In a baking pan, lightly coat the cubes of bread with some of the garlic oil, reserving some for later. Bake the bread for 10 minutes or until just crispy. Set aside to cool.
In a food processor, mix the remaining garlic oil, the remaining 1/2 cup olive oil, the anchovies, the lime juice, the mustard, the Worcestershire sauce, the vinegar, and the eggs. Taste for salt and pepper.
Place the lettuce and croutons in a large salad bowl. Add the dressing and 2/3 cup of the Parmesan. Mix and let sit for a few minutes so the flavors can be absorbed into the croutons.
Divide salad onto plates, garnish with more Parmesan, and serve.