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To a mixing bowl, add mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream and 1/4 cup Parmesan cheese. Place in airtight container in the refrigerator until serving.
Preheat oven to 375 degrees. Slice bread into slices 3/4-inch thick then cut each slice into cubes. Spread out bread cubes in a single layer on a baking sheet and bake 5 minutes. While they are baking, in a mixing bowl, whisk together olive oil, garlic, salt and pepper.
Remove baking sheet from the oven and drizzle with garlic oil mixture, toss to combine, then bake 5 minutes.
Remove sheet from the oven and toss, then bake 5 - 6 minutes longer, until golden brown and crisp. Remove from oven and set aside.
In a large salad bowl toss together lettuce, croutons and Parmesan cheese. Drizzle with dressing and toss. Sprinkle with additional Parmesan and black pepper if desired.