I agree with FF, for lemongrass, a pestle and mortar is the way to go.
Whereas FF uses some sugar, I normally use a bit of coarse salt. Both of them have some abrasive action.
Back to anchovy paste: I never use it, I use tinned anchovies or whatever I can get.
I wish I could get those salted anchovies and I would definitely use them in salads. Maybe more in a salad nicoise than a caesar though!