Press 2 garlic cloves through a press or mince finely with a knife. Mash 3-4 anchovy fillets into a paste using the flat side of your knife to ensure even distribution. This takes about 30 seconds.
3 fillets anchovy fillets, 2 cloves garlic
Crack 1 egg yolk into a chilled mixing bowl. Whisk for 10 seconds, then slowly add 2 tablespoons fresh lemon juice while continuing to whisk to temper the yolk and prevent curdling.
1 large egg yolk, 2 tablespoons lemon juice
Drizzle ½ cup olive oil into the bowl one drop at a time while whisking constantly. After the first 2 tablespoons emulsify and thicken the mixture, add the remaining oil in a thin, steady stream. This process takes 2-3 minutes.
0.5 cup olive oil
Stir in the mashed anchovies, minced garlic, ¼ cup finely grated Parmesan, 1 teaspoon Dijon mustard, and ½ teaspoon Worcestershire sauce. Whisk until smooth and fully combined. Taste and adjust with more lemon juice or black pepper if desired.
3 fillets anchovy fillets, 2 cloves garlic, 0.25 cup Parmesan cheese, 1 teaspoon Dijon mustard, 0.5 teaspoon Worcestershire sauce
Tear 1 large head of romaine lettuce into bite-sized pieces and spin dry. Add half the dressing and toss with tongs to coat. Add more dressing until each leaf is lightly coated but not swimming. Finish with extra Parmesan and cracked black pepper on top.
