Add the garlic, lemon juice, Worcestershire sauce, vinegar, dry mustard, salt, pepper, and anchovy filets to a blender.
Add one raw egg yolk (NOT the egg white), or alternatively use a soft-boiled egg yolk from a hard boiled egg. SImply boil the egg for about 7 minutes to yield a softer yolk that's perfect for this dressing.
Turn the blender on medium low speed and blend until the ingredients begin to come together (several seconds).
While the blender is running, add the oil in a steady stream and continue blending until the mixture lightens in colour slightly and becomes very creamy and smooth.
For the croutons:
Heat a large skillet over medium heat and add the oil.
When the skillet is hot, toss in the cubes of French bread, along with the garlic powder, parsley and salt.
Toss everything together well in the skillet until the bread is coated in the seasoning.
Toast the bread cubes over medium heat, watching them constantly and stirring regularly to prevent over-browning.
When the croutons are sufficiently toasted, remove them to a plate to cool or serve them immediately over the salad.
Assembling the salad:
Add the Romaine lettuce to a large salad bowl and pour the dressing over top, tossing well to coat.
Add the Parmesan cheese on top and toss just a little bit.
Add the croutons on top and serve immediately.
The components for this salad can be made one day ahead. Simply store the dressing in an airtight container in the fridge and the croutons in an airtight container at room temperature. For best results, assemble the salad right before serving.