Caesar Salad With Roasted Garlic Dressing Recipe

Name: Caesar Salad With Roasted Garlic Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lrg Head garlic; 1/4 c. Dry vermouth; 3 1/2 Tbsp. Plus 1/3 c. extra virgin olive oil; 2 1/4 tsp Chopped fresh rosemary; 3 c. French bread cubes, (1-inch); 2 Tbsp. Fresh lemon juice; 1 Tbsp. Dijon mustard; 1 tsp Anchovy paste; 1 tsp Worcestershire sauce; 1 dsh Warm pepper sauce, (such as Tabasco); 1 head curly endive, trimmed; 1 lrg Head romaine lettuce, torn into pcs; 1 1/4 c. Grated Asiago or possibly Parmesan cheese, (about 5 ounces)

Servings: persons

2 lrg Head garlic
1/4 c. Dry vermouth
3 1/2 Tbsp. Plus 1/3 c. extra virgin olive oil
2 1/4 tsp Chopped fresh rosemary
3 c. French bread cubes, (1-inch)
2 Tbsp. Fresh lemon juice
1 Tbsp. Dijon mustard
1 tsp Anchovy paste
1 tsp Worcestershire sauce
1 dsh Warm pepper sauce, (such as Tabasco)
1 head curly endive, trimmed
1 lrg Head romaine lettuce, torn into pcs
1 1/4 c. Grated Asiago or possibly 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 Tbsp.
6
oil over garlic.
7
Season with pepper.
8
Cover; bake till garlic is very soft and pastelike, about 1 1/2 hrs.
9
Cold garlic.
10
Increase oven temperature to 350F.
11
Mix 2 1/2 Tbsp.
12
oil and rosemary on baking sheet.
13
Season with pepper.
14
Add in bread cubes and turn cubes in oil mix to coat.
15
Bake till lightly toasted, about 15 min.
16
Cold.
17
Squeeze garlic to remove cloves from skins.
18
Place in small bowl and mash with fork to create paste.
19
Transfer paste to blender.
20
Add in fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and warm pepper sauce and puree.
21
With machine running, gradually add in 1/3 c. extra virgin olive oil.
22
(Croutons and dressing can be made 2 hrs ahead.
23
Let stand at room temperature.)
24
Reserve outer endive leaves for another use.
25
Tear sufficient inner yellow leaves into bite-size pcs to measure 3 c.. Place in large bowl.
26
Add in romaine.
27
Pour dressing over.
28
Toss well.
29
Sprinkle cheese and croutons over salad.
30
Toss gently.
31
Season with pepper and serve.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 lrg Head garlic, 1/4 c. Dry vermouth, 3 1/2 Tbsp. Plus 1/3 c. extra virgin olive oil, 2 1/4 tsp Chopped fresh rosemary, and more.

Yes, Caesar Salad With Roasted Garlic Dressing Recipe 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.

That's it — enjoy your meal!