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Ingredients
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Salad
Dressing
Method
Dressing
Prepare anchovies and garlic
Finely mince the anchovy fillets and garlic together on a cutting board until they form a paste. Scrape the paste into a medium mixing bowl.
Emulsify base
Add the mayonnaise, Dijon mustard, Worcestershire sauce, and red wine vinegar to the anchovy-garlic paste. Whisk until smooth and uniform.
Add oil and adjust seasoning
While whisking vigorously, slowly stream in the extra-virgin olive oil to create a creamy emulsion. Once combined, whisk in the lemon juice. Taste and season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (adjust to taste). If the dressing is too thick, thin with 1–2 teaspoons of cold water.
Salad
Prepare lettuce
Trim and discard the root end of the romaine. Separate leaves, rinse thoroughly under cold water, and spin or pat dry until mostly moisture-free. Roughly chop or tear leaves into 1–2 inch pieces.
Combine salad
Place the dried romaine in a large mixing bowl. Add about 3/4 of the grated Parmigiano-Reggiano and the croutons.
Dress the salad
Pour about half of the dressing over the lettuce, then toss gently but thoroughly to coat. Add more dressing as needed to your preferred level of coating; aim for a light, even coating rather than drowning the leaves.
Plate and finish
Divide the dressed salad among 2–4 plates (depending on portion size). Sprinkle the remaining Parmigiano-Reggiano over the top. Finish with a grind of fresh black pepper and, if desired, a small squeeze of lemon. Serve immediately so croutons stay crisp.