Wash romaine hearts thoroughly, spin or pat dry, and tear into bite-sized pieces. Place in a large salad bowl and chill briefly while making the dressing.

Add cheese and croutons

Just before serving, add shredded pecorino and croutons to the bowl with the lettuce so they remain crunchy.

Dressing

Mince anchovies and garlic

Using a chef's knife, mince the anchovy fillets and garlic into a fine paste. Alternatively, smash together with the side of the knife and chop until nearly smooth.

Emulsify base

In a medium bowl, whisk together the mayonnaise, minced anchovy-garlic paste, lemon juice, Dijon mustard, and Worcestershire sauce until combined and slightly thickened.

Finish dressing

Slowly whisk in the extra-virgin olive oil in a steady stream to emulsify the dressing. Season with kosher salt and freshly ground black pepper to taste. Taste and adjust lemon or salt as needed.

Assemble and serve

Add 2 to 3 tablespoons of the dressing to the chilled romaine and toss gently to coat evenly. Add more dressing a tablespoon at a time if you prefer a wetter salad. Sprinkle the shredded pecorino and croutons over the tossed lettuce and give one gentle toss to distribute.

Transfer to serving plates or a platter. Garnish with extra shaved pecorino and a lemon wedge if desired. Serve immediately so croutons remain crisp.