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Prepare the Dressing Base: In a large, wide salad bowl, mash 2 peeled garlic cloves and 4 oil-packed anchovy fillets (or Worcestershire sauce) with ½ tsp coarse salt using two forks until a smooth paste forms.
Build the Emulsion: Add 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 raw egg yolk (or 1 tbsp mayonnaise) to the bowl. Whisk well until combined.
Incorporate the Olive Oil: Slowly drizzle in ½ cup extra virgin olive oil while whisking constantly. This gradual process creates a creamy, thick emulsion. Season with ¼–½ tsp black pepper.
Toss the Lettuce: Add 2 large heads of chopped romaine lettuce (washed and thoroughly dried) to the bowl. Gently toss to evenly coat the leaves without bruising them.
Add Cheese & Croutons: Sprinkle in ½ cup grated Parmesan cheese and toss lightly. Add 1½ cups croutons just before serving to preserve their crunch.
Quick 'Cheat' Version (Optional): In a blender, combine ¼ cup lemon juice, ¼ cup mayonnaise, ¼ cup grated Parmesan, 1 clove garlic, and 2 anchovies (or Worcestershire sauce). Blend until creamy, then toss with lettuce, cheese, and croutons.