Heat the oil in a non-stick skillet over medium heat. Add the bread cubes and cook, stirring from time to time, until lightly toasted, about 4-5 minutes. Remove from heat a set aside. Combine the mayonnaise, anchovies, Dijon mustard, garlic clove, red wine vinegar, lemon juice and Worcestershire sauce, Tabasco sauce and freshly ground black pepper to taste. Toss in the spinach and croutons. Divide salad among plates, sprinkle with cheese, garnish with lemon, and serve.