To make croutons: Preheat oven to 400F. Mix olive oil, garlic, salt and parsley in large bowl. Toss well with bread cubes. Spread in a single layer on rimmed baking sheet. Bake 10 minutes or until brown and crispy, stirring if necessary for even browning. The fresher the bread, the longer they take to crisp up.
Prepare your salad dressing: Mix all dressing ingredients except olive oil. An immersion blender will make a smooth dressing – a whisk will leave bits of garlic and anchovy. Add olive oil and blend again, Most of the time the dressing will emulsify.
To coddle egg for Ceasar: Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into the dressing. Whisk until thoroughly blended.
Mix your salad: Toss lettuce with dressing to coat, mixing well. Add a few handfuls of croutons and toss again. Lastly, add cheese and more black pepper to taste. Toss well and serve.