2	cups (454 g) plain nonfat yogurt

2	teaspoons (10 ml) anchovy paste

4	teaspoons (20 ml) fresh lemon juice

4	teaspoons (20 ml) balsamic vinegar

4	teaspoons (20 ml) Dijon mustard

2	teaspoons (10 ml) Worcestershire sauce

4	cloves garlic, minced and mashed with 1/2 teaspoon salt

1/2	(40 g) freshly grated Parmesan cheese

freshly grated pepper

4	heads romaine lettuce, rinsed, spun dry and broken into bite-size pieces

1/2	cup (80 g) finely chopped red onion

1. In a food processor fitted with a metal blade, blend together yogurt, anchovy paste, lemon juice, vinegar, Dijon mustard, Worcestershire sauce, garlic, 1/4 cup (20 g) of the Parmesan cheese, and pepper to taste. Chill, covered, at least 2 hours and up to 2 days.
2. Place romaine in a large salad bowl. Sprinkle with red onion and remaining 1/4 cup (20 g) Parmesan cheese. Drizzle dressing over the salads. Toss and serve.