Yields
1 serving
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ingredients
Roasted Garlic
1
heads roasted garlic (see below)
1
Tbsp vegetable oil (15 mL)
Dressing
2
clove garlic
2
anchovy fillet
2
Tbsp capers, drained and rinsed (25 mL)
½
tsp Dijon mustard (2 mL)
1
Tbsp lemon juice(15 mL)
¼
tsp Worcestershire sauce (1 mL)
¼
cup (50 mL) vegetable oil
2
Tbsp low fat mayonnaise (25 mL)
¼
tsp freshly ground black pepper (1 mL)
1
heads romaine lettuce, outer leaves removed
¼
cup freshly grated or shaved parmesan (50 mL)
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directions
Step 1
Preheat oven to 375 degrees F (190 C).
Step 2
Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
Step 3
In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovy, and capers.
Step 4
Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.
Step 5
Season with black pepper and salt if needed, to taste.
Step 6
In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.