Mince and mash the garlic cloves with the anchovy fillets in a small bowl until they form a smooth, cohesive paste.

In a medium bowl, whisk the garlic-anchovy paste with the egg yolks, white wine vinegar, red wine vinegar, Dijon mustard, Worcestershire sauce, salt, and lemon juice until thoroughly combined.

While continuously whisking the mixture, slowly drizzle in the olive oil in a thin, steady stream until the dressing emulsifies, thickens, and becomes creamy.

In a large, dry bowl, combine the torn romaine lettuce, freshly grated Parmesan, and garlic croutons.

Pour the prepared dressing over the salad and toss gently but thoroughly until every leaf is evenly coated. Serve immediately.