Smash the anchovy fillets and minced garlic together on a cutting board with a fork. Scrape into a wide mouthed pint jar. Blend in the egg yolks, lemon juice, and Dijon mustard, then -with the stick blender running- add the olive oil two drops at a time. When the olive oil is fully incorporated, add the vegetable oil in a thin stream, blending constantly, until the mixture is thick and glossy. Whisk or blend in the grated parmesan cheese, and adjust with black pepper and salt to taste.

Smash the anchovy fillets and minced garlic together on a cutting board with a fork. Scrape into the work bowl or carafe of a blender fitted with a metal blade. Blend in the egg yolks, lemon juice, and Dijon mustard, then -with the blender running- add the olive oil two drops at a time. When the olive oil is fully incorporated, add the vegetable oil in a thin stream, blending constantly, until the mixture is thick and glossy. Do not over blend or process as the mixture will break (oil will separate out.) Pulse in the grated parmesan cheese, and adjust with black pepper and salt to taste.

Smash the anchovy fillets and minced garlic together on a cutting board with a fork. Scrape into a large mixing bowl. Whisk in the egg yolks, lemon juice, and Dijon mustard, then -whisking constantly- add the olive oil two drops at a time. When the olive oil is fully incorporated, add the vegetable oil in a thin stream, whisking constantly, until the mixture is thick and glossy. Whisk in the grated parmesan cheese, and adjust with black pepper and salt to taste.

Dress salads with a ratio of 1 teaspoon (lightly dressed) to 1 1/2 tablespoons (generously dressed) to 3 large Romaine leaves.