Grilled Romaine Salad With Roasted Garlic Dressing Recipe
Ingredients
| 1 head of garlic, top third sliced off and discarded | ||
| 1 cup extra-virgin olive oil, plus more for drizzling | ||
| Buttermilk | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Ground pepper | 1 To taste | |
| 4 romaine hearts, halved lengthwise | ||
| Manchego Cheese | 3 Ounce, shaved | |
| Salt | To Taste | |
Directions
1. Preheat the oven to 350° Place the garlic cut side up on a double sheet of foil and drizzle with oil. Wrap the garlic in the foil and bake until very soft, 1 hour. Let cool.
2. Light a grill. Squeeze the roasted garlic cloves out of their peels into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the roasted garlic dressing with salt and pepper.
3. Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over high heat, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the grilled hearts to a serving platter, cut side up. Drizzle the roasted garlic dressing over the romaine, sprinkle with the shaved Manchego and serve right away.
2. Light a grill. Squeeze the roasted garlic cloves out of their peels into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the roasted garlic dressing with salt and pepper.
3. Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over high heat, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the grilled hearts to a serving platter, cut side up. Drizzle the roasted garlic dressing over the romaine, sprinkle with the shaved Manchego and serve right away.
Chef
