2 whole heads of garlic, unpeeled
1 cup mayonnaise
1/2 cup buttermilk
2 1/2 Tbs minced fresh chives
1 Tbs fresh lemon juice
1 1/4 tsp celery salt
1/4 tsp freshly ground black pepper
One 18-ounce package hearts of romaine (about 3) coarsely torn
One pint grape tomatoes
1 1/2 cups small broccoli florets
1 small English hothouse cucumber, thinly sliced
8 ounce package of thinly sliced mushrooms
1 small red onion, sliced paper thin
1. Roast the garlic: Preheat oven to 325°F. 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. Prepare the dressing: Squeeze roasted garlic into a medium bowl; mash. Whisk in remaining dressing ingredients.
3. Put together salad: Combine vegetables in a large bowl. Add dressing, a little at a time (you may not wish to use it all); toss. Season with more salt and pepper, as desired.
*The dressing may be made up to one day ahead- cover and chill.
**Use low fat mayo and buttermilk to cut back on some of the calories.
***Cut this recipe in half if you don’t have to feed 10 people.
Recipe Source : Adapted from Bon Appetit
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