Instructions: In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads.

Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.

Serves 4.

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