The night before, pour olive oil in a jar.
Cover and let stand overnight.
The next day, cut stale bread into cubes.
Saute cubes in one-quarter of the garlic oil until golden brown.
Drain on paper towels.
Wash romaine lettuce and dry well.
Tear into bite-sized pieces and place in a large salad bowl.
Combine cheese, salt, mustard and pepper.
Sprinkle cheese mixture over lettuce.
Beat the lemon juice into the eggs a little at a time.
Add Worcestershire sauce.
Pour one-third of the egg mixture over the lettuce.
Repeat twice, adding anchovies and croutons during the last tossing.