Place a jug on the mixing bowl lid and weigh in 140g of olive oil then set aside.
Put the parmesan cheese pieces in the mixing bowl and grate 5 seconds/speed 7. Set the scales to zero, then using a spoon, remove 100g of the grated parmesan cheese (scales will show -100g) and reserve for sprinkling on the finished salad. Grate the remaining cheese again 10 seconds/speed 10.
Add 100g of olive oil, the anchovy fillets, garlic, mustard, lime juice, Worcestershire sauce, salt, pepper, and reserved egg yolks then mix 20 seconds/speed 7. Scrape down the sides of the mixing bowl with the spatula.
Mix 1 minute/speed 5 while pouring the reserved oil in a slow steady stream onto the mixing bowl lid, letting it drizzle around the measuring cup onto rotating blades to create an emulsion. Scrape down the sides of the mixing bowl with the spatula.
Add the water and stir 5 seconds/speed 3. Pour half the dressing (see Tips) over the salad, stir and serve immediately with the reserved grated parmesan cheese on the side.