Description
Garlic Lover’s Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! I added a bit of raddichio to the romaine and served it with a big crostini to spread the luscious roasted garlic on. A super yummy entree salad!
Ingredients
Units
Scale
Dressing
- 8 whole heads garlic
- 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
- 2 tablespoons lemon juice
- 2 tablespoons drained capers
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons grated Parmigiano-Reggiano
Croutons
- 18 slices baguette, preferably multi-grain or whole-wheat
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried Italian Seasonings
- 1/8 teaspoon salt
Salad
- 3 hearts of Romaine, chopped and washed
- 1/2 head raddichio lettuce, chopped
- 1/2 cup grated Parmigiano-Reggiano or Asiago
Instructions
- Preheat oven to 350 degrees F.
- Roast Garlic for Dressing: Cut ends of garlic heads off with a serrated knife exposing individual tips of garlic cloves. Place root-side down in a small baking dish and drizzle with 2 tablspoons oil over the exposed garlic clove ends. Cover with foil and transfer to the oven. Roast garlic until the garlic is soft and fragrant and starting to brown, 1 hour to 1 hour 25 minutes. Remove foil and allow garlic to cool.
- Make Croutons: Lay baguette on a parchment lined baking sheet. Stir 1 tablespoon oil, Italian seasoning and salt in a small dish. Brush oil over the baguette slices. Bake until browned and crisp, 14 to 16 minutes. Cool.
- While croutons cool, make dressing: Squeeze cloves from two heads of garlic into a blender or food processor and discard papery skins. Add roasted garlic oil from the baking dish, if there is any. Add the remaining ¼ cup oil, lemon juice, capers, anchovy paste, mustard and pepper and puree until smooth. Add grated Parmigiano-Reggiano and puree to combine.
- Make Salad: Combine romaine, raddichio and grated Parmigiano or Asiago in a large salad bowl. Pour dressing over the salad and toss to combine. Mound onto 6 plates and serve each with three croutons and a head of garlic.
Notes
How to Store:
If you’re planning on preparing the salad ahead of time or want to store leftovers, store the dressing, croutons, cheese, garlic and lettuce separately in airtight containers in the fridge. (Croutons don’t need to be refrigerated.)
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 1/2 cups salad plus 1 head garlic
- Calories: 297
- Sugar: 2 g
- Sodium: 898 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 10 g