Add lemon juice, rice wine vinegar, capers, anchovy, mustard, and Worcestershire sauce to bowl of blender and whir until thoroughly mixed and smooth. (If you’d rather not deal with the hassle getting your blender out, you can make this dressing with a hand blender.) With motor of blender or hand blender running, add olive oil in a thin stream until thoroughly emulsified. Taste -- the dressing should taste vibrant and lemony. Add a pinch or two of salt, a grind of pepper, and more lemon if needed. Put dressing aside until needed. (Note: Dressing can be made a few days ahead. Keep in a glass jar in the refrigerator and let sit out for about 15 minutes before dressing the salad.)