1/3 cup low-fat or nonfat Greek-style yogurt
2 anchovy fillets, mashed
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese, divided
Kosher salt
1 teaspoon freshly ground black pepper
1 large head of romaine lettuce, torn into bite-size pieces
