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1
Preheat oven to 300F.
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2
Peel off papery outer skin from whole garlic, keeping heads in tact.
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3
Place in small casserole dish.
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4
Pour vermouth over.
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5
Drizzle 1 Tbsp.
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6
oil over garlic.
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7
Season with pepper.
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8
Cover; bake till garlic is very soft and pastelike, about 1 1/2 hrs.
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9
Cold garlic.
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10
Increase oven temperature to 350F.
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11
Mix 2 1/2 Tbsp.
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12
oil and rosemary on baking sheet.
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13
Season with pepper.
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14
Add in bread cubes and turn cubes in oil mix to coat.
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15
Bake till lightly toasted, about 15 min.
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16
Cold.
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17
Squeeze garlic to remove cloves from skins.
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18
Place in small bowl and mash with fork to create paste.
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19
Transfer paste to blender.
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20
Add in fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and warm pepper sauce and puree.
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21
With machine running, gradually add in 1/3 c. extra virgin olive oil.
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22
(Croutons and dressing can be made 2 hrs ahead.
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23
Let stand at room temperature.)
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24
Reserve outer endive leaves for another use.
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25
Tear sufficient inner yellow leaves into bite-size pcs to measure 3 c.. Place in large bowl.
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26
Add in romaine.
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27
Pour dressing over.
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28
Toss well.
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29
Sprinkle cheese and croutons over salad.
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30
Toss gently.
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31
Season with pepper and serve.
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32
Serves 4.
