Makes ~1 ⅓ cup dressing.

2 small cloves garlic, minced
1 teaspoon anchovy paste or 1 anchovy from tin/jar
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Red Dog Farm romaine for serving

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Can also blend with blender or immersion blender. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.