1to make the dressing, add the egg yolks, garlic, vinegar, salt, Worcestershire, mustard, pepper, and anchovies to a food processor or blender and blend to mix. With motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added. Once thick, add the Parmesan and pulse once. Refrigerate until ready to use.
2To make the croutons, preheat the oven to 350°. In a mixing bowl, mix cubes with the oil, garlic, garlic salt, Parmesan, oregano, and pepper and toss. Spread on a baking sheet. Bake for 10 to 15 minutes or until Golden Brown.
3To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumble, and set aside.
Remove the root end of the lettuce and cut the head into four wedges. Place one wedge each on for individual serving dishes. Scatter the mixed greens around each wedge. Press each wedge with 2 tablespoons of dressing and season with salt and pepper. Garnish each with crumbled bacon, Parmesan, and croutons, serves four.