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In a very large bowl, whisk together ½ cup olive oil and garlic. Let sit for at least half an hour.
While the garlic is sitting, make the croutons. Spread the baguette slices out on a baking sheet. Brush or spray with olive oil (or melted butter). Broil for a couple of minutes until the tops are lightly browned. Remove and let cool.
Add minced anchovies (or anchovy paste, if using) and eggs to the oil-garlic mixture. Whisk until creamy. Add salt and pepper and ¼ cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice, salt and pepper to taste.
Using your hands, tear off chunks of lettuce from the heads of romaine lettuce. Add to the dressing and toss until coated. Add the rest of the Parmesan cheese, and toss.
Coarsely chop the toasted bread into croutons and add to the salad. Toss and serve immediately.