Combine 2 crushed or minced garlic cloves with 1/2 cup fruity olive oil. Let blend for at least 1/2 hr. Put 2 tablespoons of this garlic oil into a large skillet. Add 1 1/2 to 2 cups cubed French bread. Sauté until lightly browned, add salt and pepper to taste. Set aside and reserve.
Chop one 2 oz. can of anchovies fine and then mash them up very well into a paste with their own oil. Combine with the rest of the garlic oil. Add 1/4 teaspoon dry mustard and a few generous grindings of fresh pepper to taste. Add 4-6 drops Worcestershire sauce, 3 tablespoons wine vinegar and the juice of one big fresh lemon.
Tear up 2 heavy heads of fresh Romaine leaves into serving size pieces, then pour the dressing over them. Top with the reserved garlic croutons, sprinkle over 1/3 cup freshly grated Parmesan cheese. Enjoy immediately.
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