Romaine and Broccoli Salad with Roasted Garlic Dressing
This Romaine and Broccoli Salad is a vibrant delight! Roasted garlic dressing elevates fresh veggies for a refreshing, nutritious dish.
Equipment
- Roasting pan
- Mixing Bowl
- Whisk
- Salad serving bowl
- Knife and cutting board
Ingredients
- 2 heads garlic unpeeled
- 1 tablespoon olive oil
- 1 cup mayonnaise
- 1 cup buttermilk
- 2 tablespoons minced fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon celery salt
- ½ teaspoon freshly ground black pepper
- 3 whole hearts of Romaine torn into pieces
- 1 pint grape tomatoes
- 1 cup small broccoli florets
- 1 small English hothouse cucumber thinly sliced
- 8 ounces thinly sliced mushrooms
- 1 small red onion sliced thinly
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the unpeeled heads of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft and fragrant.
- Once the garlic is cool, squeeze the roasted cloves into a mixing bowl. Add mayonnaise, buttermilk, minced chives, lemon juice, celery salt, and black pepper. Whisk until smooth.
- While the garlic roasts, prepare the vegetables: tear romaine, halve grape tomatoes, cut broccoli, and slice cucumber, mushrooms, and red onion.
- In a large salad bowl, combine romaine, broccoli, mushrooms, cucumber, tomatoes, and red onion. Toss gently to mix.
- Drizzle the roasted garlic dressing over the salad and toss gently to coat. Serve immediately for the best texture.
- Enjoy this salad as a side dish or a light meal!
Notes
- Add a pinch of cayenne pepper to the dressing for an extra kick.
- For a chunkier dressing, leave some garlic cloves whole when mixing.
- Let the salad sit for 10-15 minutes after dressing to meld flavors.