Toss the bread cubes in the olive oil and season with salt and pepper.
Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown.
Drain on paper towels.
Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it.
Discard the garlic.
Break the romaine into bite-size pieces and add to the bowl.
In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine.
Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy.
Add the Romano cheese and toss with the romaine.
Top with croutons and serve immediately.