Caesar Salad With Roasted Garlic Dressing Recipe 43

Steps:

• Preheat oven to 300°F. 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 350°F. 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.

Steps:

• Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
• In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
• In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
• Carefully peel Parmesan crisps from foil.
• Serve on chilled plates with Parmesan crisps upright in salad.

Steps:

• For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil.
• Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper.
• Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes.
• Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week.

Steps:

• 1. Preheat oven to 300.Peel off all papery outer skin from whole garlic, keeping heads intact. Place in a small covered casserole dish. Drizzle 1 tbsp olive oil. Season with pepper to taste. Cover and bake for about 1 1/2 hours, you want to bake till garlic is soft and pastelike. Cool Garlic 2.Increase oven temperture to 350. Mix 2 1/2 tbsp 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 mninutes, cool 3.Squeeze garlic to remove cloves from skins. Place in a small bowl and mash with fork to form paste. Transfer paste to food processor. Add fresh lemon juice,dijon mustard, anchovy paste, worchestershire sauce and hot sauce to taste and puree. With Machine running,gradually add 1/3 cup olive oil.(croutons and dressing can be made two hours ahead. Let stand at room temperature) 4. Reserve outer endive leaves for another use.Tear enough inner yellow leaves into bite size pieces to measure 3 cups. Place in a large bowl. Add romaine. Add half of the dressing to salad, toss, adding more to the consistency you prefer. Sprinkle cheese and croutons ,toss lightly. Season with pepper( you can also use a ready made bag of chopped romaine if you prefer) NOTE: The salad is great without croutons if you are watching your carbs

Steps:

• Combine all ingredients for the dressing in a bowl and mix thoroughly and allow to sit in the refrigerator for one hour before serving.

Steps:

• Heat the oven to 450 degrees, with one rack in the middle and one at the top. Place a sheet pan on the middle rack to heat.
• In a shallow tray that will fit the chickpeas snugly in a single layer, add the chickpeas and ½ cup of extra virgin olive oil. (A 9-by-13-inch pan works well here.) Grate the peeled clove of garlic into the chickpeas. Using a vegetable peeler, peel 2 to 3 thick strips of rind from the lemon into the chickpeas. Season with ¾ teaspoon kosher salt and a good grind of black pepper, and stir. Place the chickpeas on the top rack of the oven and roast for 25 to 30 minutes, stirring once halfway through.
• Place the cabbage wedges on a plate and drizzle with 2 to 3 tablespoons of olive oil, turning them to coat. Season with salt and black pepper. Take the hot sheet pan out of the oven and add the cabbage wedges, cut side down. Add the 5 unpeeled garlic cloves to the tray. Place on the middle rack and roast for 15 minutes.
• Meanwhile, place the mayonnaise and capers into a small bowl. Cut the lemon, and squeeze the juice of one half into the bowl, and add 1 tablespoon of water. Whisk to combine. Taste and season with salt, if needed.
• After 15 minutes, remove the tray of cabbage from the oven, flip the cabbage wedges, then return to the oven. Roast for another 8 to 10 minutes, until the cabbage is golden and tender. The chickpeas should be crispy in parts and ready, too.
• Remove the tray of cabbage from the oven. (Remove the chickpeas from the oven or leave them there for a few more minutes to continue crisping while you finish the dressing.) Carefully remove the skin from the garlic, then smash them with the flat side of a knife until you have a paste. Add the garlic paste to the mayonnaise and capers, and stir. Taste and season with salt and black pepper, if needed.
• To serve, place two cabbage wedges on a plate. Top with chickpeas and some of the chickpea roasting oil. Top with Caesar dressing, Parmesan and herbs. Squeeze the other lemon half over the top and serve.

Steps:

• Place the roasted garlic in a small food processor and process until smooth.
• Add in all remaining ingredients, and process until well combined.
• Adjust ingredients to taste.
• Delicious!