Romaine Salad with a Creamy Roasted Garlic Dressing

Romaine Salad with a Creamy Roasted Garlic Dressing is for the little dinosaur in all of us. At least, those who like to eat leaves. It’s rich, crunchy, and a delicious way to get some more salad into your daily or weekly routine.

Romaine Salad with a Creamy Roasted Garlic Dressing | www.alldayieat.com

I like to eat a lot of leaves myself.

They include kale, chard, spinach, various lettuces and all kinds of herbs.

So maybe that dinosaur is bigger than I thought.

I was looking for a way to use up all this garlic I bought at Costco. You know the bags with like 30 heads in them. <— That is a lot of garlic

I used some for bread, some for a quinoa salad, some for pizza, some for pasta, and some on this romaine lettuce salad.

Are you all about sticking with the classics or do you like to try new things?

 

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

** Plant Based Japanese Cooking Club** Get your free mini ecookbook to get started!

 

Caesar Salad Dressing Alternative

This a great alternative to a caesar salad dressing.

The nice thing is you don’t need to use egg yolks or anchovies! I admit sometimes I don’t always use the whole can and have to throw the remainder away after they went bad.

Also, I must confess that when I first found this recipe I really wanted to make caesar salad dressing. So I was a bit skeptical of it and didn’t want to make it.

But I had already bought my romaine.

When I checked my pantry, I didn’t have any anchovies. EEK!

So I had no choice and gave it a go.

I didn’t have croutons when I made this, so instead toasted some pine nuts.

I think I like croutons more.

The salt and crunchy texture are what I like.

Pine nuts just don’t have that.

Not saying that I don’t like pine nuts, just not as much as croutons.

I don’t know why, but all of a sudden I just remembered my ranger-led tour of Mesa Verde National Park in Colorado.

It was one stop on a 2-week road trip to Yellowstone, Grand Teton, Arches, Zion, and Monument Valley.

I think this was the first time I heard about the native people that lived there eating pine nuts.

Must have stuck with me.

Here is one of my pictures from that trip.

The pine nut trees a.k.a. Pinyon trees are native to that area and you can see them on the tour.

Pretty cool!

 

mesa verde national park | www.alldayieat.com

 

So, in summary, if you are looking to make a caesar salad like dressing on the stealth (no yolks or anchovies) this might be a solid choice. It worked very nicely on my romaine salad.

It was rich and creamy with a deep essence of roasted garlic. And, if you love garlic like me, you can’t go wrong with it.

 

This is one of my most popular recipes, help me get the word out by pinning this recipe! 

 

In case you missed them, here are some of my other salad recipes!

 

 

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Print Recipe
Romaine Lettuce with a Creamy Roasted Garlic Dressing BigOven - Save recipe or add to grocery listYum
Course side
Cuisine New American
Prep Time 15 minutes
Servings
people
Ingredients
Course side
Cuisine New American
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 50 minutes, until soft.
  2. Squeeze the garlic from its skin into a food processor and add in the remaining ingredients.
  3. Puree all ingredients until the dressing is thoroughly mixed. Season with pepper and serve.
Recipe Notes

If the dressing is too thick after processing, add water by the Tablespoon until it reaches the desired consistency.

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

** Plant Based Japanese Cooking Club** Get your free mini ecookbook to get started!

 

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