You can simply rub the garlic around your wooden bowl instead of adding it directly to the dressing if you prefer.
2 egg yolks, room temperature
2 tablespoon fresh lemon juice
1-inch long squirt of anchovy paste, or two minced anchovies
salt and pepper
splash of Tabasco sauce
½ cup olive oil
½-1 cup freshly grated Parmesan
Whisk together the yolks, lemon juice, anchovy paste, Tabasco and salt and pepper. Slowly drizzle in the oil, constantly whisking until the sauce is thick. (Use your judgment: You may not need all the oil.)
Taste and adjust seasoning; you can add more lemon or salt and pepper.
Toss some romaine lettuce with the dressing, then add Parmesan and toss gently again.
Add fresh croutons and serve.