Grilled Romaine Salad with Roasted Garlic Dressing


  • 1 cup extra-virgin olive oil
  • 4 romaine hearts
  • ¼ cup buttermilk
  • Salt and freshly ground pepper
  • 3 tablespoons fresh lemon juice
  • 3 ounces Manchego cheese
  • 1 head of garlic

Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool. Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and l...

View full recipe at Food & Wine


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