Heat oven to 350 degrees.
Cut 1/2 to 3/4-inch croutons from the loaf of bread
and place on a baking sheet and put into the oven until
dry but not browned.
Use a mortar and pestle to mash the garlic with 4
tablespoons of oil and 1/4 teaspoon kosher salt. Strain
the oil into a skillet over medium heat. Add the dried
croutons and fry, tossing constantly until all of the
oil is absorbed and the croutons turn gold. Set aside.
Bring 2 cups water to a boil in a small saucepan. Add
the eggs and cook for 1 minute. Chill in ice water to
halt cooking. Set aside.
In a very large bowl, tear lettuce and toss with 3
tablespoons of olive oil. Sprinkle with the remaining
kosher salt and the black pepper. Add the remaining
olive oil. Toss well. Add the lemon juice and
Worcestershire sauce. Break in the eggs. Toss until a
creamy dressing forms. Toss in Parmesan cheese and serve
with croutons.
