Ingredients

For the Roasted Garlic Puree:
10 heads garlic (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Croutons:
1/2 loaf French bread, cut into 16 (1/4-inch thick) slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the Creamy Garlic Dressing:
1/2 cup homemade or store bought mayonnaise
1/4 cup reserved Roasted Garlic Puree
3 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons buttermilk
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Salad:
1 head romaine lettuce, separated into leaves, rinsed, and patted dry
3/4 cup thinly sliced red onions
1/4 cup freshly shredded Parmesan, for garnish

Instructions

To prepare
the Roasted Garlic Puree:
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum

foil.

Cut the top quarter off each garlic head so the cloves are exposed. Place cut side up on
the prepared baking sheet. Drizzle the oil over the garlic and season lightly with the
salt and pepper. Turn the garlic cut side down. Roast until the cloves are soft and golden
brown, 1 to 1 hour and 15 minutes.

Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the
flesh with a fork to blend it into a puree. (The puree can be stored in an airtight
container in the refrigerator for up to 2 weeks.) Reserve 1/4 cup of the puree for the
croutons and 1/4 cup of the puree to make the dressing.

To prepare the Croutons:
Increase the oven temperature to 400 degrees F.

Spread the slices of bread on a large baking sheet. Brush both sides of the slices with

the olive oil, then season with the salt and pepper. Bake until lightly golden brown, 10
to 12 minutes. Cool slightly. Spread the croutons with 1/4 cup of the reserved roasted
garlic puree. Set aside.

To prepare the Dressing:
Mix the mayonnaise, remaining 1/4 cup of garlic puree, cheese, buttermilk, and lemon juice
in a medium bowl with a rubber spatula. Season the dressing with salt and pepper. (The
dressing will keep in an airtight container in the refrigerator for 24 hours.)

Tear the larger leaves of the lettuce into bite size pieces, and leave the smaller, tender
leaves whole. Toss in a large salad bowl with the sliced onions and desired amount of
dressing. Adjust the seasonings with salt and pepper, to taste. Divide the greens among 4
salad plates and arrange 4 croutons on the side of each salad. Garnish the tops of each
salad with 1 tablespoon of shredded Parmesan.