To make the dressing, add garlic, anchovies, lemon zest, lemon juice, dijon, Worcestershire, egg yolk, chilis, and paprika to a blender and blend until smooth.
Slowly blend in the oil to create an emulsion. Stir in parmesan and season to taste with salt and pepper.
Drizzle desired amount of dressing over romaine and toss to coat. Serve topped with more parmesan, black pepper, olive oil, and croutons.
Notes
*To make the spicy croutons, I just cube up some sourdough, drizzle it with olive oil, and just a touch of the Calabrian chili oil from the container. You don’t want to do only chili oil, as the croutons will be much too spicy. I season them with salt, pepper, smoked paprika, and garlic powder. I toss everything to coat and bake them at 400ºF until golden.