In a small bowl combine garlic and 1/4 cup olive oil. Let sit for 2 hours. In a large salad bowl rub anchovy paste along the sides and bottom of bowl. Add lettuce leaves. Season with salt and pepper and add romano cheese. Mix well and add juice of lemon. Add remaining olive oil and garlic flavored oil. Drop in egg yolk. Mix well. Add Pumpernickel Croutons and serve.