3 medium garlic cloves, finely chopped
4 oil-packed anchovy fillets (such as Ortiz), finely chopped
1 large pasteurized egg yolk
1 tablespoon Dijon mustard
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
3/4 cup grapeseed oil
1 ounce high-quality aged Cotija cheese (such as Don Froylan Queso Cotija Añejo), finely grated (about 2/3 cup), divided
4 medium romaine lettuce hearts, halved lengthwise
1 ounce fried pork rinds, coarsely broken (about 2 cups)

Whisk together garlic, anchovies, egg yolk, Dijon, pepper, and salt in a medium bowl. Whisk in lime juice and Worcestershire. Whisking constantly, gradually stream in oil until all oil is incorporated and dressing is thick and creamy. Whisk in 2 tablespoons grated Cotija.

Divide lettuce heart halves evenly among 4 plates, and top each with 1/4 cup dressing, 1/2 cup fried pork rinds, and 2 tablespoons grated Cotija.