Make it all in one bowl or prepare the creamy dressing ahead of time.
Once the romaine is prepared, set aside. Choose a large wooden salad bowl.
With the garlic placed on the tines of a fork, rub the cut side over the entire surface of the salad bowl thoroughly coating it. Save the garlic clove for future use.
Add the anchovies and salt to that same bowl and mash them to a paste with the fork. Add in the egg yolks, lemon juice, mustard and Worcestershire. Vigorously mix with the fork or wire whisk. Slowly stream in the extra virgin olive oil while continuously whisking. Stir in the grated parmesan and black pepper.
Add the prepared romaine to the dressing and mix well to coat. Divide the lettuce onto 4 plates. Garnish with shaved Parmesan and, if desired, additional anchovies.