Layered Salad With Roasted Garlic Dressing

• 2 large heads of garlic
• 2 teaspoons extra-virgin olive oil
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/3 cup coarsely chopped fresh basil
• 2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
• 1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
• 1 15-to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
• 1/2 cup coarsely chopped pitted Kalamata olives
• 1 12-ounce container grape tomatoes, halved
• 2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

1. Preheat oven to 400u0b0F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
2. Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD:
3. Just before serving, toss salad.

garlic, extravirgin olive oil, mayonnaise, buttermilk, fresh basil, romaine lettuce, fresh fennel bulb, garbanzo beans, olives, grape tomatoes, zucchini

Taken from www.epicurious.com/recipes/food/views/layered-salad-with-roasted-garlic-dressing-242719 (may not work)