Missy Robbins'S Semi-Healthy Caesar

• 5 garlic cloves
• 5 anchovy fillets
• 3 tablespoons Dijon mustard
• 1 tablespoon black peppercorns
• 1/4 cup red wine vinegar
• 5 dashes Tabasco
• 1 tablespoon Worcestershire sauce
• Juice of 1 lemon
• 1 cup plain yogurt
• 1/2 cup grated Parmigiano-Reggiano, plus 1/4 cup for finishing
• 3 hearts of romaine, outer leaves discarded, cored to separate and wash leaves
• Cracked black pepper

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 1/2 cup Parmigiano-Reggiano. I like my dressing thick, but you can thin itrnout a touch by adding a drop or two of water.
3. Place the clean, dry romaine leaves in a large mixing bowl. Add 1/2 cup dressing and use your hands torngently mix until all the leaves are coated. (Store the rest of the dressing in a tightly sealed container in thernfridge and keep on hand for the week.)
4. Top with the remaining grated Parmigiano and a few twists of black pepper.

garlic, anchovy, mustard, black peppercorns, red wine vinegar, worcestershire sauce, lemon, plain yogurt, ubc, hearts of romaine, pepper

Taken from food52.com/recipes/81543-missy-robbins-s-semi-healthy-caesar (may not work)