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.