Combine the anchovies, black pepper, and olive oil in a blender. Puree about 5 minutes until very smooth. Add the grated parmesan and blend briefly to combine. Measure and reserve 1 cup for use with croutons.
Bring a small saucepan of water to a boil. Place the refrigerated eggs, one at a time, on a slotted spoon and into the boiling water. Cook 1 1/2 minutes, remove and reserve.
Place the vinegar, lemon juice, garlic, mustard, celery salt, Tabasco, Worcestershire and eggs in a large bowl, and whisk in the anchovy mixture. Whisk until well combined. The dressing may be refrigerated at this stage.
In a large bowl, combine the reserved anchovy mixture with the diced bread and toss to coat.
Heat a large dry cast-iron skillet over medium high and cook the croutons, stirring constantly, until golden and crisp. Wash and dry the lettuce and break into bitesized pieces. Place in a large salad bowl along with the dressing and toss well. Add the toasted croutons, toss again, and serve.
Copyright 1997, M.S. Milliken & S. Feniger, all rights reserved