Missy Robbins's Semi-Healthy Caesar

Directions

1. Place the garlic, anchovies, mustard, black peppercorn, red wine vinegar, Tabasco, Worcestershire, and lemon juice in a blender. Blend on medium-high speed until a paste is formed and the garlic and peppercorns are completely crushed and blended. Transfer to a mixing bowl.
2. Gently fold in the yogurt and ½ cup Parmigiano-Reggiano. I like my dressing thick, but you can thin it out a touch by adding a drop or two of water.
3. Place the clean, dry romaine leaves in a large mixing bowl. Add ½ cup dressing and use your hands to gently mix until all the leaves are coated. (Store the rest of the dressing in a tightly sealed container in the fridge and keep on hand for the week.)
4. Top with the remaining grated Parmigiano and a few twists of black pepper.