There will be those of you who will look at this recipe, see the anchovies listed as an ingredient, and will think to yourselves,
- garlic - 1 head
- mayonnaise - 3 heaping Tbsp low-fat
- olive oil - 2 Tbsp
- anchovies - 2
- lemon - Juice of 1 small
- Dijon mustard - 1 tsp
- salt - ½ tsp
- black pepper - ½ tsp
- romaine lettuce - 1 head
- mushrooms - 3 or 4, sliced
- tomatoes - ½ cup cherry or grape
- Parmesan cheese - for sprinkling
- challah - ½
- Olive oil - (about ¼ cup)
- garlic - 4 cloves, crushed
- oregano - 1 tsp
1. Preheat oven to 350° F.
2. Roast the garlic by cutting off half an inch from the top of the head and placing the garlic upright in a pan. Pour olive oil over the open garlic and roast uncovered for about 15 to 20 minutes, until tender.
3. Meanwhile, place all ingredients for the dressing in a blender and blend until smooth. Once garlic has cooled, squeeze out the garlic from the papery skin and blend well with the rest of the ingredients. Refrigerate.
4. To make the croutons, cut the challah into generously sized cubes and spread out on a cookie sheet. Bake at 350° F for 15 to 20 minutes until dried out. Then, in a saucepan, heat about ¼ cup olive oil. Add crushed garlic. Once slightly browned, add croutons to pan and toss; sprinkle with oregano and toss again.
5. Wash and dry lettuce. Tear into bite-size pieces.
6. To assemble salad, place the lettuce, mushrooms and tomatoes in a bowl, drizzle salad dressing over and add croutons and toss again. Sprinkle with Parmesan cheese. Serve immediately.
NOTES: To save time, you can bake the head of garlic and the challah cubes in the same oven at the same time.
Roasting the garlic mellows the flavor and takes away the sharp aftertaste that is usually associated with garlic dressing. You can, however, replace the roasted head of garlic with 4 to 5 cloves of fresh garlic, minced.