In a large bowl, combine oil and garlic powder. Add bread cubes; toss to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally.
For salad dressing, in a large bowl, combine the mayonnaise, buttermilk, grated Parmesan cheese, soup mix, curry and anchovy paste. Cover and refrigerate for at least 2 hours.
In a salad bowl, combine romaine and blue cheese. Drizzle with dressing; toss to coat. Garnish with shredded Parmesan cheese.
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