1. In a food processor chop garlic. Add lemon juice, mustard and anchovy paste and process to blend. Add yogurt and cheese and process just to mix. Use as directed below.
2. Cut romaine lengthwise into 4 wedges, wash between leaves but leave intact. Pat dry. Place romaine wedges on a plate and spoon 1/4 cup dressing over each. Top each with 1/4 cup croutons and sprinkle with 1/2 tablespoon grated cheese. Serve with fresh cracked pepper.