Pumped-Up Caesar Salad

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For the dressing:

1 garlic clove, halved (finely minced if whisking dressing by hand)

2 teaspoons anchovy paste

1/3 cup extra-virgin olive oil

1/4 cup thawed frozen egg product

1 medium-size lemon, juiced

1 tablespoon freshly grated Parmesan

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

For the salad:

1 (10-ounce) package hearts of romaine salad mix, washed and spun dry, or 9 to 10 cups broken romaine leaves

3 cups plain croutons

2 hard-cooked extra-large eggs, peeled and finely chopped

2 cups Parmesan curls (measure loosely packed)