This is the single most unique dressing I have ever made. Again kudos to my Couzan, Bill Conklin for this one. Though I am usually not a big stickler for measuring, the balance of the garlic and the anchovies in this recipe requires pretty exact amounts.
2 ounce(s) Anchovy fillets – about 12 fillets
12 cloves Garlic, mashed
1/4 medium Onion(s), chopped
1/2 cup Parmesan, fresh, grated
1 1/2 teaspoon(s) Black pepper, coarsely ground
2 tablespoon(s) Red wine vinegar
1/2 cup + 2 TBS Olive oil
Salt and pepper to taste
Place everything except the oil in a food processor. Process and slowly add the oil. Chill and serve.