adapted from From Emeril's Kitchen
1 large egg, room temperature
2 anchovy fillets, drained
1/2 t minced garlic
1/4 t kosher salt
1/4 t freshly ground black pepper
2 T freshly grated Parmigiano-Reggiano
1 T fresh lemon juice
1 t Dijon mustard
1/4 c extra-virgin olive oil
1 t Worchestershire Sauce
Bring a small saucepan of water to a boil. Add the egg and cook for 30 seconds. Drain.
Combine the anchovies, garlic, salt, and pepper in a small bowl and mash to a paste with a fork. Break the egg into the mixture and whisk well to blend. Add the cheese, lemon juice, and mustard and whisk well. Add the olive oil in a steady stream, whisking constantly to form a thick emulsion. Add the Worcestershire and whisk well to combine. Cover tightly and refrigerate until ready to use. (The dressing will keep refrigerated for up to 1 day.)
For the Salad
Put one 18-ounce bag of Romaine hearts in a large bowl. Toss with the dressing to taste. Top with croutons and cheese; serve.