Preheat the oven to 300 degrees F. Place the garlic and olive oil in a small baking dish. Cover and roast 20 minutes, or until garlic is very tender. Cool to room temperature. Remove garlic from oil and finely chop. Place it and the oil in a salad bowl. Whisk in the mayonnaise, anchovy paste, Dijon mustard, vinegar, lemon juice, Worcestershire, Tabasco and pepper. Add the romaine and croutons and toss to combine. Divide the salad among plates, sprinkle with cheese, garnish with lemon and serve.
Note: Try using Thrifty Baguette Croutons in this salad. They are sold in the deli department.