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.
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.
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.)
Top with the remaining grated Parmigiano and a few twists of black pepper.