Roasted-Garlic and Buttermilk Salad Dressing               

 tags (edit): Advance Easy Bon Appetit Magazine @Vogel @Try Soon! Salads Condiments  

 

Simply pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a salad, or use it as a dip for crudites.

Ingredients

2 heads garlic
2 tablespoons olive oil
1 cup mayonnaise
1/2 cup buttermilk
7 tablespoons Parmesan cheese freshly grated
2 tablespoons fresh lemon juice
3/4 teaspoon Worcestershire sauce


 

Instructions
 Preheat oven to 400°F. Cut top 1/2 inch off heads of garlic, exposing cloves. Place each on square of foil. Drizzle with oil, then enclose in foil. Place on oven rack; bake until garlic is tender, about 45 minutes. Open foil; cool garlic slightly.

Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl. Repeat with remaining garlic. Mash until smooth. Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce. Season to taste with salt and pepper. Cover and chill until ready to use, up to 2 days.


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Yields: 1 4/5 Cups
     Bon Appetit magazine, November 2006, page 188

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