Prepare the dressing in a glass jar by combining the garlic, oil, salt, mustard, pepper, Worcestershire sauce, cayenne and lemon juice.
Rinse anchovy fillets under warm water, pat dry on paper towels and roughly chop them. Place anchovy in jar with other ingredients. Cover with tight fitting lid and shake to mix.
To coddle the egg: Bring 5cm of water to a boil in a small saucepan. Carefully lower egg into water, remove from heat and let stand for 1 minute. Remove and set aside to cool.
Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg into the rest of the dressing and mix well.
Prepare the croutons by combining the bread cubes, melted butter, Italian seasoning, Worcestershire sauce and 1 tablespoon grated cheese. Toss well to coat bread, then place in a single layer on a large baking tray. Bake in preheated oven for 30 minutes.
Prepare salad in a large bowl by combining the romaine, 1/2 cup grated cheese, the dressing and croutons to taste. Toss well to coat and serve.