In a skillet over medium heat, add 1 tablespoon of the olive oil and toast the bread cubes, tossing frequently, until light golden brown, 3to 4 minutes. Set aside to cool.
In a small bowl. Wisk together the garlic, tamarind, Worcestershire, remaining 3 tablespoons of olive oil and salt and pepper to taste.
In a large bowl,toss the greens with the tamarind dressing.
Place2cups of dressed greens on each plate and top each serving with an anchovy fillet,1 tablespoon of Parmesan, and2tablespoons of the croutons.