Step 1

In a blender or food processor, add drained anchovy fillets, garlic, egg yolk, lemon juice, Worcestershire and mustard.

Step 2

Pulse until liquified.

Step 3

Leave running and slowly add olive oil and then vegetable oil through the liquid feed.

Step 4

This should produce a thick dressing.

Step 5

Add in grated Parmesan and pulse to blend.

Step 6

Add salt, pepper, and additional lemon juice to taste.

Step 7

Refrigerate until ready to use.

Step 8

Place the lettuce in a large bowl.

Step 9

Drizzle with desired amount of dressing and toss until well coated.

Step 10

Sprinkle top with shaved Parmesan, croutons and black pepper.