In a medium-sized bowl, combine the minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper.
Use an immersion blender to puree the ingredients in the bowl.
Add the mayonnaise and Parmesan cheese and puree until smooth. You can also use a regular blender if that's what you have.
Assemble the Salad
Place about 2 cups of the romaine on a large plate or in a bowl.
Top with croutons and shredded Parmesan.
Drizzle with the Caesar dressing and toss to combine.
Serve and enjoy!
Notes
I don’t always use the croutons, but I frequently customize my salads with whatever veggies I have. I really like sliced cucumbers and Kalamata olives on Caesar salad.