Caesar Salad With Roasted Garlic Dressing Recipe
- 2 lrg Head garlic
- 1/4 c. Dry vermouth
- 3 1/2 Tbsp. Plus 1/3 c. extra virgin olive oil
- 2 1/4 tsp Chopped fresh rosemary
- 3 c. French bread cubes, (1-inch)
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1 tsp Anchovy paste
- 1 tsp Worcestershire sauce
- 1 dsh Warm pepper sauce, (such as Tabasco)
- 1 head curly endive, trimmed
- 1 lrg Head romaine lettuce, torn into pcs
- 1 1/4 c. Grated Asiago or possibly Parmesan cheese, (about 5 ounces)
- Preheat oven to 300F.
- Peel off papery outer skin from whole garlic, keeping heads in tact.
- Place in small casserole dish.
- Pour vermouth over.
- Drizzle 1 Tbsp.
- oil over garlic.
- Season with pepper.
- Cover; bake till garlic is very soft and pastelike, about 1 1/2 hrs.
- Cold garlic.
- Increase oven temperature to 350F.
- Mix 2 1/2 Tbsp.
- oil and rosemary on baking sheet.
- Season with pepper.
- Add in bread cubes and turn cubes in oil mix to coat.
- Bake till lightly toasted, about 15 min.
- Cold.
- Squeeze garlic to remove cloves from skins.
- Place in small bowl and mash with fork to create paste.
- Transfer paste to blender.
- Add in fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and warm pepper sauce and puree.
- With machine running, gradually add in 1/3 c. extra virgin olive oil.
- (Croutons and dressing can be made 2 hrs ahead.
- Let stand at room temperature.)
- Reserve outer endive leaves for another use.
- Tear sufficient inner yellow leaves into bite-size pcs to measure 3 c.. Place in large bowl.
- Add in romaine.
- Pour dressing over.
- Toss well.
- Sprinkle cheese and croutons over salad.
- Toss gently.
- Season with pepper and serve.
- Serves 4.
garlic, vermouth, extra virgin olive oil, fresh rosemary, bread, lemon juice, mustard, anchovy paste, worcestershire sauce, pepper sauce, curly endive, romaine lettuce, parmesan cheese
Taken from cookeatshare.com/recipes/caesar-salad-with-roasted-garlic-dressing-97121 (may not work)