Arrange baguette slices on a baking sheet. Broil on both sides to lightly toast, and then reserve. Heat the oil in a small saucepan set over medium-high heat. Add garlic slices and fry until lightly golden. Pour garlic into a fine strainer to drain away the oil, and then place garlic on paper towels to dry. (Leftover oil can be used for other cooking. Keep in the fridge until needed.) Combine dressing in a large salad bowl. Toss in romaine and croutons, and then divide among four salad plates. Garnish with garlic, Parmesan cheese and lemon wedges.
Serves 4 as an appetizer or light lunch.