Spinach Salad with Blue Cheese Dressing

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1/2 small red onion, thinly sliced

2 anchovy fillets

2 tablespoons extra-virgin olive oil 

2 cloves garlic, grated 

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces 

1/3 cup buttermilk

1/4 cup sour cream

2 tablespoons crumbled blue cheese (about 1 ounce)

2 teaspoons apple cider vinegar

1 tablespoon chopped fresh parsley

8 cups baby spinach (about 5 ounces) 

1 small head red-leaf lettuce, torn (about 6 cups)

1/2 English cucumber, thinly sliced