This garlicky dressing is terrific simply tossed with romaine lettuce, but any sturdy lettuce you have on hand will do--particularly radicchio or escarole.
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.
2 vegetable, 2 fat