Layered salad with roasted garlic dressing
Indulge in a flavorful experience with our layered salad featuring a rich roasted garlic dressing. Elevate your taste buds with this exquisite culinary creation.
Ingredients:
- large heads of garlic
- teaspoons extra-virgin olive oil
- cup mayonnaise
- /2 cup buttermilk
- /3 cup coarsely chopped fresh basil
- large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
- large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
- 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
- /2 cup coarsely chopped pitted Kalamata olives
- 12-ounce container grape tomatoes, halved
- medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)
Instructions:
- Preheat the oven to 400°F. Trim the top 1/2 inch off the garlic heads. Place the garlic heads on a piece of foil with the cut sides facing up. Drizzle 1 teaspoon of olive oil over each garlic head. Wrap the garlic heads in the foil and roast them until they become soft, which should take about 1 hour. Unwrap the foil and allow the garlic to cool. Squeeze the roasted garlic cloves out of their skins into a blender. Add mayonnaise and buttermilk, then blend until smooth. Add basil to the mixture and blend until it is finely chopped. Season the dressing with salt and pepper.
- In a large glass bowl, arrange lettuce at the bottom. Layer fennel slices on top of the lettuce, followed by garbanzo beans, olives, and tomatoes. Cover the salad with slices of zucchini. Spread the prepared dressing over the zucchini. Cover the bowl and let it chill for at least 1 hour. This can be prepared ahead of time, up to 8 hours in advance. Keep the salad chilled until ready to serve.
- Right before serving, mix the salad ingredients together.
Summary:
- Calories: 3051 kcal
- Fat: 214 g
- Protein: 73 g
- Carbs: 243 g
- Potassium: 7782 mg
- Magnesium: 520 mg