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Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275°F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and Worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons.
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