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Finely mince garlic and anchovies with a bit of salt until it turns into a paste and set aside.
In a mixing bowl, whisk together egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
Add the garlic and anchovy paste to the bowl and whisk until well combined.
Slowly drizzle in the olive oil while whisking constantly, until the dressing has emulsified and thickened.
Add the grated Parmesan cheese and continue whisking until the cheese is fully incorporated.
Add salt and black pepper to taste.
Pour the dressing over a bed of Romaine lettuce leaves and toss to coat evenly.
Optionally, garnish the salad with croutons, shaved Parmesan cheese, or other toppings of your choice!