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Recipe by from the cookbook Everything Tastes Better with Garlic by Sara Perry. Recipe appeared in The Oregonian
newspaper's FOODay, Tuesday, July 12, 2005.
More of Linda's delicious
Salad and Salad Dressing Recipes.
Romaine Ribbons with Roasted Garlic Dressing
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 60 min
Roasted Garlic Dressing (see recipe below)
1 large head romaine lettuce, coarse leaves removed, remaining leaves rinsed and patted dry
1/4 cup crumbled
1/4 cup coarsely-chopped toasted walnuts or pecans*
* To toast nuts, heat in a dry skillet over
medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
Prepare Roasted Garlic Dressing; set aside until ready to use.
Stack 6 to 8 romaine leaves at a time and cut
crosswise into 1/2-inch-wide ribbons. Place the ribbons into a large salad bowl,
drizzle with half the Roasted Garlic Dressing, and toss. Taste, adding additional dressing as desired.
To Serve: Divide the salad among 4 individual salad plates. Garnish each with 1 tablespoon blue cheese and 1 tablespoon walnuts.
Makes 4 servings.
Roasted Garlic Dressing:
roasted garlic (about 2 ounces)*
2 tablespoons rice vinegar
2 tablespoons apple cider vinegar
2 to 3 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon freshly-ground pepper
* To roast a head of garlic, preheat the oven to
350 degrees. Slice off the top of the head to expose the tips of the cloves.
Place the head, root side down, in a small ovenproof dish. Drizzle 1 tablespoon
olive oil over the exposed tips. (If desired, a teaspoon of water can also be
added, and so can a sprinkling of salt.) Cover tightly with foil. Bake until
tender and golden, about 1 hour. Remove from oven.
Reserve the oil from the roasted garlic. Squeeze
the soft, golden cloves out of their skins and transfer to a mini-processor. Add
the rice vinegar, apple cider vinegar, honey, mustard, and pepper; blend until
smooth. Add the olive oil and the reserved garlic oil and blend until combined.