2 T anchovy filets (~ 12)
12 cloves garlic
1/4 medium white onion, chopped
1/2 C grated parmesan
2 T red wine vinegar
1/2 C olive oil
1-1/2 T freshly ground black pepper
Put everything except the romaine and croutons in a blender or food processor. Blend until thick and slightly chunky. Toss with the romaine, top with croutons and shredded parmesan.
As easy as this recipe is, it’s by far the very best caesar dressing I’ve ever had, bar none!