Grilled Romaine Salad With Roasted Garlic Dressing Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Garlic head1 , top third sliced off and discarded
 Extra-virgin olive oil1 1⁄8 Cup (18 tbs) (1 Cup Plus 2 Tablespoon For Drizzling)
 Buttermilk1⁄2 Cup (8 tbs)
 Fresh lemon juice3 Tablespoon
 Salt To Taste
 Freshly ground pepper To Taste
 Hearts of romaine4 , halved lengthwise
 Manchego cheese3 Ounce, shaved

Nutrition Facts

Serving size: Complete recipe

Calories 2943 Calories from Fat 2551

% Daily Value*

Total Fat 276 g424.6%

Saturated Fat 17.7 g88.7%

Trans Fat 0 g

Cholesterol 90 mg

Sodium 488.8 mg20.4%

Total Carbohydrates 66 g21.9%

Dietary Fiber 25.4 g101.8%

Sugars 15.1 g

Protein 43 g86.7%

Vitamin A 1975.3% Vitamin C 517.7%

Calcium 48.5% Iron 68.1%

*Based on a 2000 Calorie diet

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.
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