I like salads. I like them alot.
The thing is, I make the same salad dressing every time. Salt, pepper, olive oil and balsamic vinegar. Over and over again. It's like Ground Hogs Day. Sigh.
Over Thanksgiving my sister, Thea and I combined forces and cooked a few meals together. Thea introduced me to the world of using an actual recipe for salad dressing. Wow! Wow! Wow! Wow! Bam! Uh! Yeah!
So here it is, the salad dressing that blew my mind. The salad dressing filled with garlic...yet not a hint of garlic breath could be found. So turn up Gloria, cut loose and enjoy!
Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans
(Epicurious)
- 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/Chopped Pears (whateves)
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.
