Combine anchovy paste and garlic in a bowl.
Add in egg yolk, Dijon mustard, and lemon juice; whisk until well combined.
Very slowly pour the olive oil into the mixture while whisking vigorously until all of the ingredients are emulsified and the dressing looks thickened.
Whisk in the parmesan cheese and season to taste with salt and pepper.
Pour the dressing over your Little Leaf Farms greens, and toss with rustic croutons and parmesan shavings.