Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy filets and pepper in a blender.
Blend until smooth. With blender on medium speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).
Add 1/4 cup parmesan cheese and pulse to combine. Refrigerate until using.
In a large salad bowl, combine lettuce, croutons and parmesan cheese. Top with dressing as desired and toss to combine.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)