Mash one clove garlic against the side of a wooden salad bowl using a fork and a pinch of salt. Right in the bowl add 3 anchovy filets and mash them with the garlic. Add lemon juice, Worcestershire sauce, Dijon mustard, and ground pepper. Whisk this well all together and add olive oil, in a stream, whisking until all is added and emulsified. Stir in parmesan. Add about 8 cups of torn Romaine Toss until all is coated. Serve with croutons.