Start by roughly chopping the garlic before adding a sprinkle of salt. Continue chopping until the garlic is finely minced, use the side of your knife to flatten the garlic against the board and drag it to crush further.

Finely chop the anchovies before adding into the garlic. Continue to chop and alternate dragging the paste with the side of the knife with further mincing. Flip the paste over with the knife and continue pressing it until it forms a paste. Set aside in a small bowl.

Into the small bowl with the garlic-anchovy paste, add in the lemon juice and stir well to combine. Let it sit for a few minutes.

Add in the dijon, worcestershire sauce, olive oil, mayonnaise, parmesan, black pepper, and salt to taste. Whisk vigorously to combine into an emulsified mixture and taste again for salt.

Set aside in the fridge until ready to use or use immediately with freshly chopped romaine, extra parmesan, and croutons.