Coarsely chop anchovies and pound into a fine paste in a mortar and pestle
(The more you break them down, the better the dressing will be
In a medium bowl, stir together anchovies, mayonnaise, garlic, lemon juice, vinegar, parmesan, Worcestershire, and pepper
Taste with a leaf of lettuce, then add salt and adjust acid (lemon juice or vinegar) as needed
Refrigerate dressing, covered, for up to 3 days
