Hearts of Romaine with Spicy Garlic Ranch Dressing

• 1 head garlic
• 1/4 teaspoon olive oil
• 3/4 cup buttermilk
• 1/4 cup mayonnaise
• 3/4 teaspoon Essence, recipe follows
• 1/4 teaspoon kosher salt
• 1/4 cup parsley leaves
• 2 tablespoons chopped chives
• 1/4 teaspoon orange zest
• 12 (1/4-inch) slices French bread
• Olive oil, as needed
• 1 clove peeled garlic, halved
• 1/4 -pound block Canadian bacon, cut into 1/2-inch dice
• 2 hearts romaine lettuce
• 8 cherry tomatoes, halved
• Freshly ground black pepper

1. Preheat oven to 350 degrees F.
2. Cut the top 1/2-inch off the head of garlic.
3. Put the garlic in an ovenproof dish and drizzle about 1/4 teaspoon olive oil.
4. Cook until garlic is soft, about 1 hour.
5. Set aside until cool enough to handle.
6. Halve the head of garlic widthwise.
7. Press on the garlic to press out the cloves, and then put the garlic in a blender.
8. Add the buttermilk, mayonnaise, Essence, salt, parsley, chives, and zest and pulse until blended.
9. Set aside.
10. Preheat the oven to 375 degrees F.
11. Put the bread slices on a baking sheet, lightly brush the top with olive oil and rub the cut side of the garlic over them.
12. Cook until golden brown and crisp.
13. In a medium skillet, heat oil over medium heat.
14. Add the Canadian bacon and cook until lightly browned, about 8 minutes.
15. Drain on a paper towel-lined plate.
16. Meanwhile, remove the outer leaves from the romaine hearts and rinse.
17. Chop these leaves into bite-size pieces and spin dry.
18. Halve the hearts through to make 4 wedges.
19. Rinse under cold running water and shake to air dry.
20. Divide the wedges among 4 plates.
21. Mound some of the chopped romaine on top.
22. Spoon about 1/4 cup of the dressing over each salad and top with the bacon, croutons, and tomatoes.
23. Season with freshly ground black pepper.
24. 2 1/2 tablespoons paprika
25. 2 tablespoons salt
26. 2 tablespoons garlic powder
27. 1 tablespoon black pepper
28. 1 tablespoon onion powder
29. 1 tablespoon cayenne pepper
30. 1 tablespoon dried leaf oregano
31. 1 tablespoon dried thyme
32. Combine all ingredients thoroughly and store in an airtight jar or container.
33. Yield: about 2/3 cup
34. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
35. Published by William and Morrow, 1993.

garlic, olive oil, buttermilk, mayonnaise, kosher salt, parsley, chives, orange zest, bread, olive oil, garlic, bacon, hearts romaine lettuce, tomatoes, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/hearts-of-romaine-with-spicy-garlic-ranch-dressing-recipe.html (may not work)