How to Make Creamy Roasted Garlic Dressing for Salad

Are you looking for a Caesar salad dressing alternative? This creamy roasted garlic dressing I used on my romaine salad is for the little dinosaur in all of us. The salad became more 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?

 

Roasted Garlic as 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.

 

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Creamy Roasted Garlic Dressing

 

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

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Romaine Lettuce with a Creamy Roasted Garlic Dressing

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 people 1x
  • Category: side
  • Cuisine: New American

Ingredients

Scale
  • 20 cloves roasted garlic ((for me this was roughly 2 full heads))
  • 1/4 cup white wine vinegar
  • 1 tablespoons water (to thin)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon mayonnaise
  • 1/2 teaspoon honey
  • 1/4 teaspoon Worcestershire sauce
  • 1 dash Tabasco
  • 1/3 cup extra-virgin olive oil
  • Freshly ground Pepper

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.

Notes

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

27 thoughts on “How to Make Creamy Roasted Garlic Dressing for Salad”

  1. You had me at garlic! I just had Cesar dressing tonight with anchovy paste (in tube so that there is no can to go bad). Will try your recipe next!

  2. Food and interesting travel in the same post??! perfect. This dressing does looks super useful. I can see using it on all kinds of salads as well. thanks.

  3. The Oryx Land Blogger-Sahar

    I am sure I will love this recipe. Saving it up. It looks perfectly creamy and yum. Like you I am a leaf lover. I can eat all the veggies in leaf form. I have hard time eating the vegetablea as it is.

  4. Hi Pat, I’ve just stumbled upon your culinary adventures. You certainly get around!! Loving your recipes and videos for insta. I’ve started doing a few videos and find the mindset very interesting. Rather than trying to create amazing food I now think about normal easy to make food, but filming it as best as possible.

    1. thank you David, thanks for the kind note ! it definitely takes a lot more time to do video, but i think that’s the future. video just shows so much more than a photo and plus its inspirational. especially for more intimidating dishes or recipes. so ive been trying to incorporate more of it in my content. well see how it goes though. im still learning and testing things out myself

  5. HealthySeasonalCooking

    I am a huge caesar salad fan and this looks good for when you are missing the anchovies. A solution to not being able to use up a whole can of sardines is to buy sardine paste. Use half of it for caesar salad dressing and put it in the fridge for next time. So much better than dealing with a can and smashing the little anchovies!

    1. thank you Linda 🙂 that is a great suggestion. ill keep an eye out for that.

      the last time around i also put the leftover fillets in a small canning jar. i found they make baby food size ones. they are the best !!

  6. I’m gonna need to make this stuff by the gallon! Looks so perfect for almost any salad, and would go perrrrfectly with some nice warm breadsticks, too!

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food, consider joining the new Daidokoro community to discover how to cook more tasty japanese food!!

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