1. Beat the egg in a large mixing bowl. Add the Worcestershire, garlic,lemon juice, anchovy paste, and olive oil and whisk to combine. Season with salt and pepper to taste.
2. Core the stems off the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving platter Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Serve Immediately.
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