Step 1: Combine the Base Ingredients: In a medium bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce. Ensure all ingredients are well incorporated, forming a smooth and creamy base.
Step 2: Add the Anchovies (Optional): If using anchovies, finely mince them and add them to the bowl. Alternatively, incorporate anchovy paste for a smoother consistency and easier blending. For a vegetarian option, skip the anchovies altogether.
Step 3: Incorporate Olive Oil: Gradually drizzle in the olive oil while continuously whisking. This slow incorporation is crucial for creating a stable emulsion and achieving a smooth, creamy texture. Ensure the oil is fully integrated before adding more.
Step 4: Adjust the Consistency: Add water one tablespoon at a time, whisking after each addition, until the dressing reaches the desired consistency. The dressing should be pourable but still retain a creamy texture.
Step 5: Season and Taste: Season with freshly ground black pepper. Taste the dressing and adjust the lemon juice, garlic, or Parmesan cheese to your liking. A pinch of salt can also be added if needed, though the Parmesan and Worcestershire sauce often provide sufficient saltiness.
Step 6: Chill and Serve: Cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. Serve over crisp romaine lettuce, croutons, and additional Parmesan cheese.
For a tangier dressing, increase the amount of lemon juice. For a creamier texture, add a tablespoon more of mayonnaise or Greek yogurt. Nutritional yeast can substitute for Parmesan cheese for a vegan version.