Heat the oven to 300°. Toast the bread cubes in a single layer on a baking sheet for 20 minutes.
Meanwhile, in a large skillet, heat the EVOO over medium heat. Add the anchovies and cook, stirring, until melted, 3 minutes. Lower the heat to low, add the garlic and cook for 5 minutes. Add the croutons and Worcestershire sauce and toss.
In a medium saucepan, bring the vegetable broth, romaine and escarole to a simmer, then cook for 5 minutes; season with salt and pepper. Turn off the heat and stir in the lemon juice.
Arrange the croutons in bowls and, using tongs, pile the greens evenly on top, then ladle in the broth. Top with the romano cheese.