1Separate two pasteurized egg yolks into a bowl. With a fork, mash in 3 cloves of garlic, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Very slowly whisk in Olive oil until emulsified. Season to taste with salt and black pepper. Refrigerate until ready to use.
2Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.