Spread bread cubes out onto a baking sheet. Drizzle generously with olive oil and season with salt and pepper, to taste. Bake 1 hour. Let cool.
In a bowl, whisk anchovies, garlic, lemon juice, vinegar, mustard and Worcestershire sauce. Whisking, slowly pour in the olive oil. Continue to whisk until fully combined. Whisk in 1/2 cup of Parmesan cheese.
Wash and chop the lettuce. Toss with the dressing and croutons. Divide the lettuce among 2 bowls (four bowls if serving as side salads). Garnish with remaining Parmesan cheese.