Caesar Salad with White Beans and Onions

Remove the crust from the bread, then cut into 1 cm (approximately 1/2 inch) cubes. Peel and finely chop the garlic. Heat the oil in a pan and toast the bread over medium heat until golden brown. Towards the end of cooking, add the garlic. Drain the croutons on paper towels.

Rinse and trim the romaine lettuce, then dry thoroughly. Slice into strips 2 cm (approximately 3/4 inch) wide.

Peel the onion and slice into rings.

Rinse the beans thoroughly and drain.

Put all the ingredients (except the tomatoes) for the dressing into a blender and puree at high speed until the dressing is thick and creamy. If too thick, dilute with a little water or cream. Rinse the tomatoes, and remove the core. Quarter and finely dice. Add the tomatoes to the dressing and chill in the refrigerator for 1-2 hours.