Recipe: Romaine Salad with Creamy Garlic Dressing and Roasted Garlic Croutons for Linda,

Hi Linda:-) Here are two recipes, both from Emeril Lagasse, for Creamy Garlic Dressing. The second recipe doesn't explain how to make the garlic puree so that is the main reason that I have posted the entire salad recipe, including the dressing, for the first recipe. The two recipes are slightly different.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING
AND ROASTED GARLIC CROUTONS
Recipe courtesy Emeril Lagasse
Yield: 4 servings

FOR THE ROASTED GARLIC PUREE:
10 heads garlic (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE CROUTONS:
1/2 loaf French bread, cut into 16 (1/4-inch thick) slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
FOR THE CREAMY GARLIC DRESSING:
1/2 cup homemade or store bought mayonnaise
1/4 cup reserved Roasted Garlic Puree
3 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons buttermilk
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE SALAD:
1 head romaine lettuce, separated into leaves, rinsed, and patted dry
3/4 cup thinly sliced red onions
1/4 cup freshly shredded Parmesan, for garnish

TO PREPARE THE ROASTED GARLIC PUREE:
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.

Cut the top quarter off each garlic head so the cloves are exposed. Place cut side up on the prepared baking sheet. Drizzle the oil over the garlic and season lightly with the salt and pepper. Turn the garlic cut side down. Roast until the cloves are soft and golden brown, 1 to 1 hour and 15 minutes.

Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the flesh with a fork to blend it into a puree. (The puree can be stored in an airtight container in the refrigerator for up to 2 weeks.) Reserve 1/4 cup of the puree for the croutons and 1/4 cup of the puree to make the dressing.

TO PREPARE THE CROUTONS:
Increase the oven temperature to 400 degrees F.

Spread the slices of bread on a large baking sheet. Brush both sides of the slices with the olive oil, then season with the salt and pepper. Bake until lightly golden brown, 10 to 12 minutes. Cool slightly. Spread the croutons with 1/4 cup of the reserved roasted garlic puree. Set aside.

TO PREPARE THE DRESSING:
Mix the mayonnaise, remaining 1/4 cup of garlic puree, cheese, buttermilk, and lemon juice in a medium bowl with a rubber spatula. Season the dressing with salt and pepper. (The dressing will keep in an airtight container in the refrigerator for 24 hours.)

Tear the larger leaves of the lettuce into bite size pieces, and leave the smaller, tender leaves whole. Toss in a large salad bowl with the sliced onions and desired amount of dressing. Adjust the seasonings with salt and pepper, to taste. Divide the greens among 4 salad plates and arrange 4 croutons on the side of each salad. Garnish the tops of each salad with 1 tablespoon of shredded Parmesan.

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CREAMY GARLIC DRESSING
From Emeril Lagasse

1/2 cup prepared or homemade mayonnaise
1/4 cup roasted garlic paste
3 tablespoons grated Parmigiano-Reggiano Cheese
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
1 teaspoon salt
1 teaspoon fresh cracked black pepper

Combine all the ingredients for the dressing together and blend until smooth. Season with salt and pepper.