Dressing: Mash garlic, anchovies, and capers into a paste. Whisk in egg yolk, lemon juice, Worcestershire, and mustard. Slowly drizzle in olive oil while whisking to emulsify. Stir in Parmesan, then season with salt and pepper.
Salad: Toss romaine with the dressing, sprinkle with Parmesan, and garnish with croutons or extra capers if desired.
