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Coarsely chop the anchovies and then pound them 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 the anchovies, mayonnaise, garlic, lemon juice, vinegar, Parmesan, Worcestershire sauce, and pepper.
Taste with a leaf of lettuce, then add salt and adjust acid as needed.
Practice layering salt by adding a little bit of each salty ingredient to the mayonnaise bit by bit.
Adjust the acid, then taste and adjust the salty ingredients until you reach the ideal balance of Salt, Fat, and Acid.
To make the salad, use your hands to toss the greens and Torn Croutons with an abundant amount of dressing in a large bowl to coat evenly.
Garnish with Parmesan and freshly ground black pepper and serve immediately.
Refrigerate leftover dressing, covered, for up to 3 days.