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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!! | Healthy Seasonal Recipes | Katie Webster

roasted garlic caesar salad

  • Prep Time: 25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x

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!


Scale

Ingredients

Dressing

  • 8 whole heads garlic
  • 2 tablespoons plus ¼ cup extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons drained capers
  • 1 tablespoon anchovy paste
  • 2 teaspoons Dijon mustard
  • ½ 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
  • ½ head raddichio lettuce, chopped
  • ½ cup grated Parmigiano-Reggiano or Asiago

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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

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