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.
2. Assemble the Salad
Toss romaine with the dressing, sprinkle with Parmesan, and garnish with croutons or extra capers if desired.
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