In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, mustard, lemon juice, vinegar and Worcestershire. Pulse the mixture together until the garlic is finely chopped. Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise emulsion. Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste.

 

To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the roasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly.