Bold, briny anchovy paste and a good hit of fresh lemon juice give this dressing its signature punch, while Dijon mustard and Worcestershire sauce build in layers of savory depth. Whisking the olive oil in slowly is what turns it from a sharp vinaigrette into something thick, glossy, and clingy enough to coat every leaf of romaine. A touch of freshly grated garlic and black pepper keeps the flavor bright rather than heavy, so nothing here tastes like it's missing anything. It comes together in one bowl in just a few minutes, no blender required. This is a genuinely solid pick for a lactose free kitchen, and it tastes every bit as rich and classic as the dressing you remember.
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In a small bowl, combine the minced anchovy paste, grated garlic, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and salt. Whisk together until the mixture is uniform and the anchovy is fully incorporated.
While whisking constantly, add the olive oil in a very thin, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon and hold together without separating.
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