Add the egg yolks, Dijon mustard, lemon juice and Worcestershire sauce to the bowl with garlic and anchovies. Whisk vigorously until combined and slightly thickened.

Slowly add oils

Very slowly drizzle in the olive oil and neutral oil in a thin stream while whisking constantly to form a stable emulsion. Continue until all oil is incorporated and the dressing is creamy.

Finish dressing

Whisk in the grated Parmesan, then season with salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or seasoning as needed. If the dressing is too thick, thin with 1–2 teaspoons of water.

Salad

Prepare lettuce

If not already done, wash and dry the Romaine thoroughly (a salad spinner works best). Tear into bite-sized pieces and place in a large mixing bowl.

Toss with dressing

Add about 3–4 tablespoons of the dressing to the lettuce and toss gently with tongs. Add more dressing a tablespoon at a time until leaves are evenly coated to your preference (reserve any extra dressing for serving).

Add croutons and cheese

Add the croutons and about three quarters of the shaved Parmesan to the tossed lettuce. Gently toss once to combine so croutons remain slightly crunchy.

Plate and garnish

Divide the salad among plates or serve family-style. Top each portion with remaining shaved Parmesan. Garnish with optional grilled chicken slices and lemon wedges if using.