Caesar Salad With Red Romaine

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For the dressing: 

1/2 cup fresh lemon juice

1 to 2 anchovy fillets

2 tablespoons Worcestershire sauce

1 pasteurized large egg yolk

1/2 cup canola oil

1 clove garlic, minced

1 1/2 teaspoons grated lemon zest

1/2 teaspoon dijon mustard

1/2 teaspoon honey (preferably chestnut honey)

Dash of hot sauce

1/2 teaspoon chardonnay vinegar (or other white wine vinegar)

1/2 cup freshly grated parmesan cheese

For the salad:

4 to 5 heads baby red romaine lettuce

1/2 cup freshly grated parmesan cheese

French-bread croutons, for topping

Fresh lemon juice, for sprinkling