grated Parmigiano-Reggiano, plus ¼ cup for finishing
hearts of romaine, outer leaves discarded, cored to separate and wash leaves
Cracked black pepper
In This Recipe
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.