Best 6 Romaine With Pan Roasted Garlic Dressing Recipes

**Garlic-Roasted Romaine Lettuce Salad: A Symphony of Flavors and Textures**

Welcome to a culinary journey where simplicity meets elegance in the form of our Garlic-Roasted Romaine Lettuce Salad. This dish is a testament to the power of fresh ingredients and a carefully crafted dressing that elevates the humble romaine lettuce into a star. Get ready to tantalize your taste buds with a symphony of flavors and textures in every bite.

Our recipe collection features three variations of this delightful salad, each with its unique twist. The classic Garlic-Roasted Romaine Lettuce Salad forms the foundation, where crisp romaine leaves are adorned with roasted garlic cloves, Parmesan cheese, and a luscious dressing made with olive oil, Dijon mustard, and honey.

For those who crave a touch of smokiness, the Grilled Romaine Lettuce Salad is a must-try. Here, romaine hearts are grilled to perfection, infusing them with a delightful char that complements the smoky bacon and creamy avocado dressing.

Last but not least, the Vegan Caesar Romaine Salad is a delightful plant-based rendition of the classic Caesar salad. Roasted chickpeas add a satisfying crunch, while a tangy dressing made with tahini, lemon, and nutritional yeast delivers a burst of umami that will leave you craving more.

Whether you're a fan of classic flavors or prefer a more adventurous culinary experience, our Garlic-Roasted Romaine Lettuce Salad collection has something for everyone. So, gather your ingredients, fire up the stove, and let's embark on a journey of culinary discovery.

Here are our top 6 tried and tested recipes!

ROMAINE WITH PAN-ROASTED GARLIC DRESSING

Romaine with Pan-Roasted Garlic Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

10 gloves garlic, crushed
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
2 hearts Romaine lettuce
Grated romano or Parmigiano-Reggiano

Steps:

In a small skillet, combine the garlic cloves and the oil. Over a low heat, caramelize the garlic until browned and soft, about 20 minutes.
Transfer garlic cloves to a blender or food processor. Add the vinegar and mustard. Blend until smooth. With the motor running, slowly pour in the reserved garlic oil. Season with salt and pepper, to taste.
Chop the lettuce into bite-sized pieces and put in a large salad bowl. Pour the dressing over the lettuce and toss to coat. Sprinkle some grated cheese on top and serve immediately.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING

Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories Salad Milk/Cream Garlic Leafy Green Mushroom Tomato Appetizer Roast Mayonnaise Broccoli Cucumber Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 16

Ingredients

Dressing
2 whole heads of garlic, unpeeled
Olive oil
1 cup mayonnaise
1/2 cup buttermilk
2 1/2 tablespoons minced fresh chives
1 tablespoon fresh lemon juice
1 1/4 teaspoons celery salt
1/4 teaspoon (scant) freshly ground black pepper
Vegetables
1 18-ounce package hearts of romaine (about 3), coarsely torn
1 1-pint container grape tomatoes
1 1/2 cups small broccoli florets
1 small English hothouse cucumber, thinly sliced
1 8-ounce package thinly sliced mushrooms
1 small red onion, sliced paper-thin

Steps:

For dressing:
Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
For vegetables:
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Romaine Salad with Creamy Garlic Dressing image

I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.

Provided by Hey Jude

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 large romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 tablespoon lime juice or 1 tablespoon lemon juice
1 very fresh egg
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 avocado
3 tablespoons grated fresh parmesan cheese
1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup seasoned croutons, purchased or homemade

Steps:

Tear lettuce into bite-size pieces, you should have about 12 cups.
Cover and refrigerate until well chilled.
Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
Mix garlic paste with lime juice, add egg* and beat until foamy.
Stir in mayo and worcestershire.
This can be made ahead, just cover and refrigerate.
Just before serving, peel, pit and dice avocado.
In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
Stir dressing and pour over salad then toss until well mixed.
*If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2

CAESAR SALAD WITH ROASTED GARLIC DRESSING

Caesar Salad with Roasted Garlic Dressing image

Categories Salad Garlic Leafy Green Lunch Parmesan Healthy Endive Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 large heads garlic
1/4 cup dry vermouth
3 1/2 tablespoons plus 1/3 cup olive oil
2 1/4 teaspoons minced fresh rosemary
3 cups 1-inch French bread cubes
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
1 head curly endive, trimmed
1 large head romaine lettuce, torn into pieces
1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

Steps:

Preheat oven to 300°F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and pastelike, about 1 1/2 hours. Cool garlic.
Increase oven temperature to 350°F. Mix 2 1/2 tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat. Bake until lightly toasted, about 15 minutes. Cool.
Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3 cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.

HEARTS OF ROMAINE WITH CREAMY DRESSING

Hearts of Romaine with Creamy Dressing image

This salad is best made with whole uncut leaves of romaine. You may need to remove quite a few of the large outer leaves to expose the smaller pale green sweet leaves at the heart. There are tender small varieties called Little Gem and Winter Density that make incredible salads. Look for them at your farmers' market.

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 heads of romaine lettuce
1 tablespoon white wine vinegar
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons heavy cream

Steps:

Remove the outer darker green leaves from: 2 heads of romaine lettuce.
Cut off the stem end and separate the leaves. Wash them thoroughly and spin-dry in batches.
To make the dressing, stir together in a large bowl: 1 tablespoon white wine vinegar, Grated zest of 1 lemon, 1 tablespoon fresh lemon juice, Salt, Fresh-ground black pepper.
Taste, and adjust as needed. Whisk in: 3 tablespoons extra-virgin olive oil, 3 tablespoons heavy cream.
Taste for salt and acid and adjust if needed. Gently toss the lettuce with the dressing, making sure each leaf is evenly coated.
A couple of salt-packed anchovies, rinsed, filleted, and chopped, are a great addition to the dressing.
Some or all of the following herbs are delicious chopped and scattered over the salad: basil, chervil, chives, and tarragon.
This dressing is equally suitable for butter or Bibb lettuces and for frisée and radicchio.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans image

Categories Salad Garlic Appetizer Dinner Lunch Blue Cheese Pecan Fall Lettuce Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
10 large garlic cloves, unpeeled
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons apple cider
1 tablespoon Dijon mustard
8 cups bite-size pieces romaine lettuce (1 large head)
1 cup crumbled Gorgonzola cheese
Spiced Pecans

Steps:

Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

Tips

To save time, use pre-washed and chopped romaine lettuce.
If you don't have time to roast garlic, you can use 1/2 teaspoon of garlic powder instead.
For a tangy dressing, add a squeeze of lemon juice or a splash of white wine vinegar.
For a creamy dressing, add a dollop of sour cream or mayonnaise.
Garnish the salad with chopped fresh herbs, such as parsley, basil, or chives.
Serve salad immediately or chill it for later.
Store the leftover dressing in a jar in the refrigerator for up to 5 days.

Conclusion

Romaine salad with pan-roasted garlic dressing is a delicious and versatile dish that can be enjoyed as a side salad or a main course. It's packed with nutrients, thanks to the romaine lettuce, garlic, and Parmesan cheese. The dressing is simple to make and can be tailored to your liking. Whether you like it tangy, creamy, or somewhere in between, this salad is sure to please. So next time you're looking for a healthy and flavorful salad, give this recipe a try.