Wash and chop the romaine lettuce into bite-sized pieces.

In a small skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and anchovies, cooking until fragrant, about 1-2 minutes.

In a bowl, whisk together the egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, and the garlic-anchovy mixture.

Slowly drizzle in the olive oil while whisking continuously to create a smooth and creamy texture.

Add salt and pepper to taste.

In a large bowl, add the chopped romaine lettuce, croutons, and Parmesan cheese. Toss gently to combine.

Pour the dressing over the salad and toss again until everything is evenly coated.

Transfer the salad to serving plates and enjoy right away.