Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using 2 dinner forks, mash the garlic and anchovies into a paste; whisk in pepper, lemon juice Worcestershire sauce, Dijon mustard, and egg yolk. Whisk in olive oil.
Cut or tear the romaine leaves into 1 to 1 1/2-inch pieces. Add the croutons, romaine, and cheese to the bowl and toss well. Garnish with extra grated cheese if desired. Serve immediately
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Heat oven to 450 degrees F. In a large bowl, combine the butter and olive oil. Add the cubes of bread and toss until coated. Add the salt, cayenne pepper and black pepper; toss until evenly coated.
Spread the bread in a single layer on a baking sheet. Bake until golden brown, about 10 minutes. Remove from oven and set aside until needed.
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