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Caesar Salad with Roasted Garlic Dressing


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Rate this recipe 4.3/5 (10 Votes)


  • 2 large heads garlic
  • 3 1/2 tbsp plus 1/3 cyp olive oil
  • 2 1/4 tsp minced fresh rosemary
  • 3 cups 1 inch french bread cubes
  • 2 tbsp fresh lemon juice
  • 1 tbsp dijon mustard ( if you more tang- use country style dijon mustard)
  • 1 tsp anchovy paste
  • 1 tsp worchestershire sauce
  • Dash of hot pepper sauce
  • 1 large curly endive trimmed,1 large head of romaine, torn in pieces or
  • 1 bag of chopped romaine
  • 1 1/4 cups Asiago or Parmesan cheese, grated ( about 5 ounces)



Step 1

1. Preheat oven to 300.Peel off all papery outer skin from whole garlic, keeping heads intact. Place in a small covered casserole dish. Drizzle 1 tbsp olive oil. Season with pepper to taste. Cover and bake for about 1 1/2 hours, you want to bake till garlic is soft and pastelike. Cool Garlic
2.Increase oven temperture to 350. Mix 2 1/2 tbsp oil and rosemary on baking sheet. season with pepper. Add bread cubes and turn cubes in oil mixture to coat.Bake until lightly toasted, about 15 mninutes, cool
3.Squeeze garlic to remove cloves from skins. Place in a small bowl and mash with fork to form paste. Transfer paste to food processor. Add fresh lemon juice,dijon mustard, anchovy paste, worchestershire sauce and hot sauce to taste and puree. With Machine running,gradually add 1/3 cup olive oil.(croutons and dressing can be made two hours ahead. Let stand at room temperature)
4. Reserve outer endive leaves for another use.Tear enough inner yellow leaves into bite size pieces to measure 3 cups. Place in a large bowl. Add romaine. Add half of the dressing to salad, toss, adding more to the consistency you prefer. Sprinkle cheese and croutons ,toss lightly. Season with pepper( you can also use a ready made bag of chopped romaine if you prefer)

NOTE: The salad is great without croutons if you are watching your carbs

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