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Categories:
garlic olive oil rosemary Bread lemon juice mustard anchovy paste Worcestershire sauce pepper curly endive head romaine lettuce Parmesan cheese
Viewed: 12 - Published at: 9 years agoIngredients
- 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)
Method
- Preheat oven to 300F.
- 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 350F.
- 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.
