Whisk the egg yolk, anchovy paste, and garlic together in a bowl.
Stir in the Worcestershire and Dijon mustard.
Stir in the Parmesan until fully combined.
Slowly whisk in the olive oil, a few drops at a time. Whisk in each addition until fully combined.
Stir in red wine vinegar, lemon juice, and lemon zest** (if using).
Taste, and season with salt and pepper.
Refrigerate the dressing for one hour before serving for the best flavor. Otherwise, toss dressing with crunchy chopped romaine, then top with croutons, extra parmesan cheese, and freshly cracked pepper!
Notes
If you do not have a garlic press, make garlic paste! *TO MAKE GARLIC PASTE : Mince the garlic. Sprinkle a pinch of kosher salt onto the minced garlic, and carefully run the blade of your knife along the cutting board, pressing the salt into the garlic and scraping the garlic across the cutting board. Repeat this until the garlic is smashed, and a thick paste has formed. (See photos in post for example!)**I originally used 1/2 teaspoon of lemon zest in the recipe, but it is not necessary. However, if you prefer a touch more lemon flavor, feel free to add some!This recipe makes just over 1/2 cup, which is ideal for two very large entree salads or four side salads. Calories are based upon large entree portions.