Preheat a gas or charcoal grill to medium-high heat (about 400°F).
Lightly rinse the outside of the romaine hearts and pat dry. Halve lengthwise, leaving the core intact to hold the lettuce together and lay on a towel to absorb any excess moisture.
In a small bowl, combine the garlic, eggs, lemon juice, Worcestershire sauce, mustard, and anchovies.
Gradually whisk in the olive oil. Taste and add more lemon juice or Worcestershire if desired. Set aside.
Halve the baguette lengthwise and cut crosswise into 3/4-inch thick slices. Skewer 4 pieces of baguette onto each skewer.
Place the butter and olive oil in a small saucepan. Add the smashed garlic clove and heat on low for about 5 minutes.
Brush the croutons liberally on both sides and transfer to a plate.
Lightly oil the grill grates and grill the croutons for about 1 minute per side or until toasted and golden brown. Transfer to a plate and set aside.
Brush the cut side of the romaine with a little bit of olive oil (don't overdo it) and sprinkle with salt and pepper.
Oil the grill grates and grill the lettuce, cut side down for about 3 minutes. Turn over, grill 1 minute additional and transfer to 6 individual salad plates.
To serve, top each romaine heart with a skewer of croutons, sprinkle with parmesan cheese and a bit of freshly ground black pepper. Drizzle with dressing and serve immediately.
Tips for Making This Recipe
We like to use pasteurized eggs whenever possible, but if you can't find them, refrigerated egg substitute sold in the carton (e.g. Egg Beaters) will do. Use 4 to 5 tablespoons.If you're in a hurry and don't want to fuss with whole anchovies, substitute 1 tablespoon of anchovy paste from a tube. The taste is pretty good, although it can be a little saltier than rinsed anchovies.