Wash and dry the romaine lettuce.

In a bowl, beat the egg yolks until they become thick.

Add the anchovy paste and minced garlic to the egg yolks.

Gradually drizzle in the vegetable oil while continuously mixing to emulsify the mixture. Add the oil very slowly to prevent separation.

Incorporate the lemon juice, white vinegar, red wine vinegar, oregano, black pepper, dry mustard, and salt.

If the dressing is too thick, add a small amount of additional lemon juice to thin it out.

Pour the dressing over the romaine lettuce.

Garnish with parmesan cheese, croutons, and bacon bits before serving.