Caesar Salad with Roasted Garlic Dressing Recipe

Name: Caesar Salad with Roasted Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large heads garlic; 1/4 cup dry vermouth; 3 1/2 tablespoons plus 1/3 cup olive oil; 2 1/4 teaspoons minced fresh rosemary; 3 cups 1-inch French bread cubes; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 teaspoon anchovy paste; 1 teaspoon Worcestershire sauce; Dash of hot pepper sauce (such as Tabasco); 1 head curly endive, trimmed; 1 large head romaine lettuce, torn into pieces; 1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

Servings: persons

2 large heads garlic
1/4 cup dry vermouth
3 1/2 tablespoons plus 1/3 cup olive oil
2 1/4 teaspoons minced fresh rosemary
3 cups 1-inch French bread cubes
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
1 head curly endive, trimmed
1 large head romaine lettuce, torn into pieces
1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

1
Preheat oven to 300F.
2
Peel off papery outer skin from whole garlic, keeping heads in tact.
3
Place in small casserole dish.
4
Pour vermouth over.
5
Drizzle 1 tablespoon oil over garlic.
6
Season with pepper.
7
Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours.
8
Cool garlic.
9
Increase oven temperature to 350F.
10
Mix 2 1/2 tablespoon oil and rosemary on baking sheet.
11
Season with pepper.
12
Add bread cubes and turn cubes in oil mixture to coat.
13
Bake until lightly toasted, about 15 minutes.
14
Cool.
15
Squeeze garlic to remove cloves from skins.
16
Place in small bowl and mash with fork to form paste.
17
Transfer paste to blender.
18
Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree.
19
With machine running, gradually add 1/3 cup olive oil.
20
(Croutons and dressing can be made 2 hours ahead.
21
Let stand at room temperature.)
22
Reserve outer endive leaves for another use.
23
Tear enough inner yellow leaves into bite-size pieces to measure 3 cups.
24
Place in large bowl.
25
Add romaine.
26
Pour dressing over.
27
Toss well.
28
Sprinkle cheese and croutons over salad.
29
Toss gently.
30
Season with pepper and serve.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large heads garlic, 1/4 cup dry vermouth, 3 1/2 tablespoons plus 1/3 cup olive oil, 2 1/4 teaspoons minced fresh rosemary, and more.

Yes, Caesar Salad with Roasted Garlic Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caesar Salad with Roasted Garlic Dressing

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