For the dressing:
1 large clove garlic
2-3 tablespoons freshly squeezed lemon juice
½ teaspoon Worcestershire sauce
6 anchovy fillets, patted dry with paper towels and mashed to a paste with a fork
2 large egg yolks
5 tablespoons canola oil
5 teaspoons extra virgin olive oil
About ¾ cup freshly grated Parmesan, divided
Freshly ground black pepper
For the salad:
2 heads romaine lettuce, rinsed, dried, and torn into bite-sized pieces
Croutons
Parmesan shavings
Freshly ground black pepper
To make the dressing, grate the garlic clove with a microplane or zester to a fine paste in a small bowl. Mix in the lemon juice and let stand 10 minutes. Add in the Worcestershire sauce, egg yolks, and anchovies and whisk to blend. Whisk in the canola and olive oils until the dressing is emulsified. Add about ½ cup of the grated Parmesan, season with freshly ground black pepper, and adjust seasonings to taste.
Place the romaine in a large salad bowl. Add a small portion of the dressing initially and toss well to coat. Continue to add additional dressing little by little until the lettuce is coated to your liking. Toss with croutons and serve with shaved Parmesan and freshly ground black pepper, if desired.