Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard.
Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.
Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
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