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Name: Caesar Salad with Roasted Garlic Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 lg Head garlic; 3 c French bread cubes; (1-inch); 1 tb Dijon mustard; 1 ts Anchovy paste; 1 lg Head romaine lettuce; torn; 1/4 c Dry vermouth; 3 1/2 tb Plus 1/3 cup olive oil; 1 Head curly endive; trimmed; 1 1/4 c Grated Asiago or Parmesan; 2 tb Fresh Lemon Juice; 2 1/4 ts Minced fresh rosemary; 1 ts Worcestershire Sauce; 1 ds Hot pepper sauce; (such as

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INGREDIENTS

2 lg Head garlic
3 c French bread cubes; (1-inch)
1 tb Dijon mustard
1 ts Anchovy paste
1 lg Head romaine lettuce; torn
1/4 c Dry vermouth
3 1/2 tb Plus 1/3 cup olive oil
1 Head curly endive; trimmed
1 1/4 c Grated Asiago or Parmesan
2 tb Fresh Lemon Juice
2 1/4 ts Minced fresh rosemary
1 ts Worcestershire Sauce
1 ds Hot pepper sauce; (such as

Servings

INSTRUCTIONS

Preheat oven to 300F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic. Increase oven temperature to 350F. Mix 2 1/2 tablespoon 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 minutes. Cool. Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.) Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve. Serves 4. Bon Appetit January 1994

NOTES

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Caesar Salad with Roasted Garlic Dressing

2 lg Head garlic
3 c French bread cubes; (1-inch)
1 tb Dijon mustard
1 ts Anchovy paste
1 lg Head romaine lettuce; torn
1/4 c Dry vermouth
3 1/2 tb Plus 1/3 cup olive oil
1 Head curly endive; trimmed
1 1/4 c Grated Asiago or Parmesan
2 tb Fresh Lemon Juice
2 1/4 ts Minced fresh rosemary
1 ts Worcestershire Sauce
1 ds Hot pepper sauce; (such as

Preheat oven to 300F. Peel off papery outer skin from whole garlic,  keeping heads in tact. Place in small casserole dish. Pour vermouth  over. Drizzle 1 tablespoon oil over garlic. Season with pepper.  Cover; bake until garlic is very soft and pastelike, about 1 1/2  hours. Cool garlic.    Increase oven temperature to 350F. Mix 2 1/2 tablespoon 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 minutes. Cool.    Squeeze garlic to remove cloves from skins. Place in small bowl and  mash with fork to form paste. Transfer paste to blender. Add fresh  lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and  hot pepper sauce and puree. With machine running, gradually add 1/3  cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let  stand at room temperature.)    Reserve outer endive leaves for another use. Tear enough inner yellow  leaves into bite-size pieces to measure 3 cups. Place in large bowl.  Add romaine. Pour dressing over. Toss well. Sprinkle cheese and  croutons over salad. Toss gently. Season with pepper and serve.    Serves 4.    Bon Appetit January 1994

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Nutrition

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Serving Size: 1 Serving (209g)
Recipe Makes: 1 servings

Calories: 234
Calories from Fat: 19 (8%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.5g
Cholesterol 6.8mg		2 %
Sodium 701mg		24 %
Potassium 306.1mg		8 %
Total Carbohydrate 20.7g		6 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 19.4g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 234

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