In a large frying pan, add enough oil to coat the bottom of the pan and toast cubed bread over medium heat until golden brown. Remove from heat, season with salt to taste and reserve.
In a large bowl add garlic, anchovies, salt and pepper, to taste. Mash with the back of a fork. Whisk in the yolk and lemon juice. Slowly drizzle in oil, whisking until emulsified. Taste and adjust seasoning.
Add lettuce, cheese, and croutons and toss to combine. Serve immediately.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Sunny Anderson, 2008