Chop cleaned and dried lettuce into bite-size pieces. Set aside.
Using a food processor:
In a small bowl, stir garlic into lemon juice, set aside. Place anchovies, egg, egg yolk, 1/3 cup Parmesan, 1 1/2 tablespoons mustard, 2 teaspoons Worcestershire, 1/4 teaspoon pepper in a food processor and blend until anchovy is chopped fine.
Add lemon juice and garlic; blend again until incorporated. While the processor is running, pour in the 1/2 cup avocado oil in a slow, steady stream until emulsified and incorporated.
Using a hand blender:
Place the combined garlic and lemon juice, anchovies, egg, egg yolk, 1/3 cup Parmesan, 1 1/2 tablespoons mustard, 2 teaspoons Worcestershire, 1/4 teaspoon pepper, and 1/2 cup avocado oil in a tall jar. Blend with a hand (immersion) blender on high for about 30 seconds until emulsified and incorporated.
Toss the romaine lettuce and croutons with enough dressing to coat the leaves just before serving. Shave thin pieces of Parmesan cheese from a block with a vegetable peeler for garnish and offer fresh cracked pepper at the table.
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To minimize the risk of salmonella, use pasteurized eggs available in some supermarkets or easily pasteurize eggs at home.=> To pasteurize large eggs, place them in a saucepan filled with enough water to cover by 2-inches. (Monitor the temperature of the water with a digital thermometer.) Turn on the heat and bring the water up to 140F. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat or sliding off the burner if necessary. Carefully remove eggs from the hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away.Serve this Classic Caesar Salad recipe as a side dish or top it with grilled chicken or blackened salmon as a main dish.