Romaine Salad with a Creamy Roasted Garlic Dressing

Hello leaf eater friends and happy meatless Monday! This recipe is for the little dinosaur in all of us. At least, those who like to eat leaves.

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.

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. 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.

 

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 list Yum
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.

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

If you get a chance to try one of my recipes, let me know and tag me on Facebook using "@alldayieat" or Instagram "@alldayieatblog" + #alldayieat

 

If you like what you see, join my Shark Bites list below! (I promise not to eat you.)

   

25 thoughts on “Romaine Salad with a Creamy Roasted Garlic Dressing

  • January 18, 2017 at 10:28 pm
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    thank you travelingcat! let me know how it turns out ! meow meow 🙂

    Reply
  • January 18, 2017 at 7:34 pm
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    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!

    Reply
  • January 16, 2017 at 7:17 am
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    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.

    Reply
  • January 15, 2017 at 6:40 am
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    I also always have a giant bag of Costco garlic on hand. This sounds delicious! I’m trying it for sure ?

    Reply
    • January 3, 2017 at 8:18 pm
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      thank you, it sure was! Happy New Year!

      Reply
    • December 17, 2016 at 8:50 am
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      thank you Angela, would love to hear how it goes!

      Reply
  • December 13, 2016 at 11:57 am
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    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.

    Reply
    • December 15, 2016 at 8:48 am
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      thank you Sahar! hope you get a chance to try it 😀

      Reply
  • December 13, 2016 at 9:22 am
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    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.

    Reply
    • December 17, 2016 at 8:46 am
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      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

      Reply
  • December 13, 2016 at 8:30 am
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    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!

    Reply
    • December 17, 2016 at 8:34 am
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      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 !!

      Reply
  • December 13, 2016 at 7:57 am
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    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!

    Reply
    • December 17, 2016 at 8:26 am
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      haha Karly, that would be quite a lot. can you ship it back to me ? 😉

      Reply
  • December 12, 2016 at 10:30 pm
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    This is such a simple and healthy way to eat greens. I can’t wait to make it. Thank you!

    Reply

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