Romaine And Broccoli Salad With Creamy Roasted Garlic Dressing

• 2 whole heads of garlic, unpeeled
• Olive oil
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 2 1/2 tablespoons minced fresh chives
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon (scant) freshly ground black pepper
• 1 18-ounce package hearts of romaine (about 3), coarsely torn
• 1 1-pint container grape tomatoes
• 1 1/2 cups small broccoli florets
• 1 small English hothouse cucumber, thinly sliced
• 1 8-ounce package thinly sliced mushrooms
• 1 small red onion, sliced paper-thin

1. Preheat oven to 325u0b0F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
2. Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
3. Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

garlic, olive oil, mayonnaise, buttermilk, fresh chives, lemon juice, celery salt, ground black pepper, tomatoes, broccoli florets, hothouse cucumber, mushrooms, red onion

Taken from www.epicurious.com/recipes/food/views/romaine-and-broccoli-salad-with-creamy-roasted-garlic-dressing-233915 (may not work)