Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing Recipe

Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing Recipe

  • 2 whole heads of garlic, unpeeled
  • Olive oil
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 1/2 tablespoons minced fresh chives
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoons celery salt
  • 1/4 teaspoon (scant) freshly ground black pepper
  • 1 18-ounce package hearts of romaine (about 3), coarsely torn
  • 1 1-pint container grape tomatoes
  • 1 1/2 cups small broccoli florets
  • 1 small English hothouse cucumber, thinly sliced
  • 1 8-ounce package thinly sliced mushrooms
  • 1 small red onion, sliced paper-thin
  1. Preheat oven to 325°F. Slice top 1/2 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.
  2. Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
  3. Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.
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