Nutrition per serving may change if servings are adjusted.
2 small heads garlic, separated into cloves
1/2 cup reduced-sodium chicken broth, or vegetable broth
3 tablespoons white-wine vinegar, or cider vinegar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
2 anchovy fillets, rinsed and patted dry
Salt & freshly ground pepper, to taste
8 cups washed, dried and torn romaine lettuce
1 small red onion, sliced and separated into rings
6 anchovy fillets, rinsed, patted dry and cut in half lengthwise
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper, to taste
To make dressing: Bring unpeeled garlic cloves and broth to a simmer in a small saucepan over medium-low heat. Reduce heat to very low, cover and cook until the garlic is tender, about 15 minutes. Remove the garlic with a slotted spoon to a plate to cool for 2 minutes, reserving the cooking liquid. Add enough water to the cooking liquid to measure 1/4 cup.
Squeeze the cooled garlic pulp out of the skins into a blender or food processor. Add the reserved cooking liquid, vinegar, oil, mustard and the 2 anchovies; process or blend until smooth. Season with salt and pepper.
To make salad: Combine lettuce, onion and the dressing in a large bowl. Toss well and top with the 6 anchovies, Parmesan cheese and pepper.