For the croutons: Heat the oil in a medium nonstick saute pan over medium-high heat until the oil shimmers. Add the garlic and cook just long enough for it to flavor the oil; remove and discard just as it starts to brown. Add the bread cubes to the pan, stirring to coat evenly. Season with salt and pepper to taste. Cook for 4 to 5 minutes, stirring often, until the cubes are well browned and toasted. Remove from the heat.

For the dressing: Combine the garlic, anchovies, Worcestershire sauce, lemon juice, powdered mustard, egg, sugar, pepper and oil in a blender or mini food processor. Blend until smooth, adding the grated cheese at the end.

To assemble the salad: Combine the croutons and all the dressing in a large salad bowl. Add the romaine leaves; use tongs or salad utensils to toss the salad, coating the lettuce evenly. Divide among individual plates. Top each portion with grated cheese and pepper; serve immediately.