Romaine and Broccoli Salad with Roasted Garlic Dressing

Name: Romaine and Broccoli Salad with Roasted Garlic Dressing
Total time: 115 min
Yield: 10 servings
Cuisine: Indonesian
Ingredients: 2 heads garlic, (unpeeled); 1 tablespoon olive oil; 1 cup mayonnaise; ½ cup buttermilk; 2½ tablespoons minced fresh chives; 1 tablespoon freshly squeezed lemon juice; 1¼ teaspoons celery salt; ¼ teaspoon freshly ground black pepper; 3 whole hearts of Romaine, (torn into pieces); 1 pint grape tomatoes; 1½ cups small broccoli florets; 1 small English hothouse cucumber, (thinly sliced); 8 ounces thinly sliced mushrooms; 1 small red onion, (sliced thinly)

This simple vegetable salad is tossed with the most wonderful creamy roasted garlic dressing.

⏱️ 115 min 🔪 Prep: 25 min 🔥 Cook: 90 min 📊 Hard 👁️ 86 views

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Romaine and Broccoli Salad with Roasted Garlic Dressing

Foto: RecipeGirl

Ingredients

10 servings

2 heads garlic, (unpeeled)
1 tablespoon olive oil
1 cup mayonnaise
½ cup buttermilk
2½ tablespoons minced fresh chives
1 tablespoon freshly squeezed lemon juice
1¼ teaspoons celery salt
¼ teaspoon freshly ground black pepper
3 whole hearts of Romaine, (torn into pieces)
1 pint grape tomatoes
1½ cups small broccoli florets
1 small English hothouse cucumber, (thinly sliced)
8 ounces thinly sliced mushrooms
1 small red onion, (sliced thinly)

Steps

Preheat oven to 325°F. Slice top ½ inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Squeeze roasted garlic into a medium bowl; mash. Whisk in remaining dressing ingredients.
Combine vegetables in a large bowl. Add dressing, a little at a time (you may not wish to use it all); toss. Season with more salt and pepper, as desired.