Grilled Romaine Salad With Roasted Garlic Dressing

1. 1

   Preheat the oven to 350 degrees. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft.

2. 2

   Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly add the olive oil until blended. Season with salt and pepper.

3. 3

   Drizzle cut side of romaine hearts with olive oil and season with salt and pepper. Grill over high heat, cut side down, until charred in spots, about 20 seconds. Turn and grill for 20 seconds longer. Transfer the hearts to a platter, cut side up. Drizzle with dressing and sprinkle with Manchego.

* Per serving · 4 servings · Values may vary.

No additional tips available.