Pesto Caesar Salad

I've been experimenting with salad dressings for a head of Romaine I got recently, and finally came up with the following. For one large salad:

• 5 leaves Romaine (I leave the rib in; if you don't like it, use 7 rib-less leaves)
• 1½-2 tsp lemon juice
• 2-3 tsp olive oil
• 8-10 drops Worcestershire sauce (instead of anchovies!)
• a few (ok, several for me) turns of fresh-ground black pepper
• 1 tsp pesto (I use Classico if I haven't recently made a fresh batch)
• about 2 Tbsp. freshly shaved Parmesan (see below)
• ¼ tsp onion powder or some finely minced white onion

1. Put everything but the lettuce and the cheese into a large bowl.
2. Mix vigorously
3. Tear up the lettuce and toss in the bowl
4. Shred the Parmesan. You can use a vegetable peeler, but I find the best method is to use the back of a paring knife to peel off shreds. Don't use a cheese grater — at least, not a fine one. The goal is about 1cm² shreds.
5. Eat tastiness