Make the croutons by preheating the oven to 350 degrees.
While the oven is preheating, make the garlic infused olive oil by adding the minced garlic to the oil and allowing it to sit for 15-20 minutes. Strain the oil through a fine sieve.
Toss the garlic infused oil with the cubes of bread then season well with sea salt and freshly cracked pepper, to taste. Toss very well until evenly coated.
Pour onto the baking sheet then place into the oven and bake, flipping with a spatula occasionally, for 10-15 minutes, or until crisp and golden brown. Remove from the oven and set aside to cool.
Make the dressing by heating 2 inches of water in a small saucepan over high heat.
Once the water is boiling, place the egg in the water using a slotted spoon.
Cook for 45 seconds then remove.
As soon as the egg is cool enough, crack the egg open; reserve the yolk into a bowl and discard the whites (or save it for another recipe).
Add the lemon juice, Worcestershire sauce, minced garlic, anchovy paste, and freshly cracked black pepper, to taste, to the yolk.
Whisk until very well combined.
Slowly drizzle in the olive oil in a slow steady stream while whisking constantly.
Taste and season with lemon juice, sea salt, and freshly cracked pepper, to taste.
To prepare the salad, right before serving toss the Romaine hearts in a large bowl with the well whisked Caesar dressing, to taste, until evenly coated.
Place the romaine on a serving platter then sprinkle the garlic infused croutons on top followed by some freshly shaved Parmesan cheese, a few more drizzles of dressing, and a generous amount of freshly cracked black pepper, to taste.
Serve immediately with extra lemon wedges. Enjoy.