Main Course
Roast Garlic Caesar Dressing
Next level Caesar Dressing ... punchy & vibrant... this one will command your attention in the best possible way
Ingredients
Roast Garlic Caesar Dressing
For the Dressing
- 1 head of garlic
- 1/4 teaspoon salt
- 2 tbsp olive oil for the roasted garlic
- 4 tablespoons mayonnaise
- 1/2 teaspoon Worcestershire
- 1 tablespoon Dijon mustard
- 3 anchovy filets packed in oil drained
- 45 g grated parmesan cheese and more to garnish
- Juice 1/4 lemon
- 1/2 tsp black pepper
- salt and pepper to taste
- pinch of sugar
For the Salad
- 2 heads chopped romaine lettuce
- Homemade chunky croutons for garnish
- 1 packet SMOKED streaky bacon
Method
Roast the Garlic
- Preheat the oven to 170℃, remove the excess papery skins off of the heads of garlic (keep the heads intact).
- Drizzle the bulbs of garlic with olive oil, and a sprinkling of sea salt if it takes your fancy, Wrap loosely and bake for 40 minutes, seam-side up.
Cook the Bacon
- Cut the smoked streaky bacon, into very small pieces. very small. Put them in a cold pan, turn it on to low to medium heat and allow the fat to render out and the bacon to cook for about 20 minutes until it becomes crispy and delicious.
- Once the garlic is done, remove from oven and set aside to cool a little. Squeeze out the roast garlic into a food processor.
Make the Dressing
- In the food processor, combine the mayonnaise, lemon juice, Dijon mustard, anchovy fillets, and the grated parmesan cheese. Add in the roast garlic. season with the sugar and salt and pepper to taste. I like lots of black pepper in here.
Assemble the Salad
- When ready to eat, place the chopped romaine into a large bowl and toss in the dressing. Sprinkle with the crispy smoked bacon pieces and the parmesan. I do love a little sprinkling of chives too. Enjoy.
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