Romaine Spears with Anchovy Vinaigrette

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3 cloves garlic, sliced plus 1 whole garlic clove

3/4 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

3 anchovies, rinsed and chopped coarse

Salt and freshly ground black pepper

8 slices French bread, cut 1/4-inch thick on the diagonal

2 hard boiled eggs

1 head Romaine lettuce, rinsed and dried

1/4 pound Parmesan cheese, shaved very thin with a potato peeler