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1
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
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2
Cut the top quarter off each garlic head so the cloves are exposed.
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3
Place cut side up on the prepared baking sheet.
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4
Drizzle the oil over the garlic and season lightly with the salt and pepper.
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5
Turn the garlic cut side down.
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6
Roast until the cloves are soft and golden brown, 1 to 1 hour and 15 minutes.
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7
Let the garlic cool.
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8
Squeeze the soft garlic flesh from each head into a bowl.
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9
Mash the flesh with a fork to blend it into a puree.
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10
(The puree can be stored in an airtight container in the refrigerator for up to 2 weeks.)
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11
Reserve 1/4 cup of the puree for the croutons and 1/4 cup of the puree to make the dressing.
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12
To prepare the Croutons:
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13
Increase the oven temperature to 400 degrees F.
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14
Spread the slices of bread on a large baking sheet.
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15
Brush both sides of the slices with the olive oil, then season with the salt and pepper.
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16
Bake until lightly golden brown, 10 to 12 minutes.
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17
Cool slightly.
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18
Spread the croutons with 1/4 cup of the reserved roasted garlic puree.
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19
Set aside.
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20
To prepare the Dressing:
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21
Mix the mayonnaise, remaining 1/4 cup of garlic puree, cheese, buttermilk, and lemon juice in a medium bowl with a rubber spatula.
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22
Season the dressing with salt and pepper.
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23
(The dressing will keep in an airtight container in the refrigerator for 24 hours.)
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24
Tear the larger leaves of the lettuce into bite size pieces, and leave the smaller, tender leaves whole.
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25
Toss in a large salad bowl with the sliced onions and desired amount of dressing.
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26
Adjust the seasonings with salt and pepper, to taste.
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27
Divide the greens among 4 salad plates and arrange 4 croutons on the side of each salad.
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28
Garnish the tops of each salad with 1 tablespoon of shredded Parmesan.
