Cut off the bottom inch of the romaine head. Tear--don't cut--the larger romaine leaves into no more than four pieces per leaf. Rub the inside of a bowl with the garlic cloves, then throw them away.
Rub the inside of a bowl with the garlic cloves, then throw them away.
Add the mustard, the vinegar, the Tabasco and the Worcestershire and whisk them together.
Slowly add half the olive oil and a tablespoon of water. Whisk until a smooth emulsion forms. Add the egg yolk and whisk till blended. Then add the rest of the olive oil--again, slowly--while whisking constantly. The dressing should thicken noticeably.
Add the greens to the bowl and toss them to coat. Sprinkle in the Parmesan cheese and the croutons, and toss just a little more. Serve immediately--the greens will begin to wilt.