Using the back of a fork, completely mash the anchovy fillets into  the bottom of a wooden bowl.  Add the garlic to the bowl and press with the back of a spoon until completely mashed.  Stir in the lemon juice.  Stir in the egg.  Stir in the mustard and Worchestershire.  Slowly pour in the olive oil, beating continuously, until emulsified.  Add parmesan and salt to taste.  

Work down the head of lettuce using a sharp knife to cut the lettuce into 1" strips (this is a lot faster than trying to tear every leaf).  Put the lettuce into a large mixing bowl and refrigerate for a while (this seems to make the lettuce crisper).  Stir in the croutons.  Pour the dressing over the lettuce and toss (careful not to overdo it on the dressing).