Mince 6-7 of the anchovies and the garlic together and add to a food processor. Reserve 1 or 2 of the anchovies for sprinkling on top of the salad.
Add the egg yolks, 2 tablespoons of the lemon juice, dijon mustard, grated parmesan, and oil from the anchovies to the food processor and whiz until combined.
Slowly drizzle in the olive oil, while the food processor is set to puree, until it forms the consistency you want.
At this point, add more lemon juice, garlic, anchovies, and salt and pepper, to get the desired final taste.
Wash and spin dry the romaine, drizzle and coat with the dressing, top with shaved parmesan and small chopped pieces of anchovies.
Notes
This makes about 1 cup of dressing. Add as little or as much as you like to the romaine leaves. I found 2 small heads of romaine was the perfect amount for 2 hungry people who love caesar salad.