The Preparation
In a bowl, combine the anchovy paste and garlic. Mash together to form a paste.
Add the Dijon mustard and Worcestershire sauce. Whisk to combine.
Whisk in the mayonnaise until smooth.
Stir in the Parmesan cheese and lemon juice.
Season with salt and plenty of black pepper.
Taste and adjust — add more lemon for brightness, more anchovy for depth, more garlic for punch.
Toss with romaine lettuce, croutons, and additional Parmesan to serve.
