Roasting garlic is my new favorite go-to for dinner parties. It's easy to do, especially when you're already roasting something in the oven. I simply remove top of the head, drizzle a little oil on top and a pinch of salt, and roast it for about 40 minutes at 350 degrees, until they're soft when pressed. (If you're setting it beside a roast, it never hurts to baste it in the pan drippings.)
As is, you can spread it on toast, eat it with roasted meats or fish, or add it to a dressing, like in this recipe. The garlicky dressing gives the crisp Romaine lettuce more depth and elevates it from the ordinary salad. If you don't have roasted garlic, you can also grate in fresh garlic instead (just be warned that it will probably be much stronger).
- 1 head Romaine lettuce, cut into 2-inch ribbons
- One 15-ounce can baby artichokes, drained, rinsed, and quartered
- 1/2 cup sliced grape tomatoes
- 3 cloves, roasted garlic
- Juice of 1 lemon
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly grated Parmesan, plus more for serving
- Salt and freshly ground black pepper, to taste
In a large serving bowl, add the lettuce, artichokes, and tomatoes. In a separate bowl, whisk together the remaining ingredients, seasoning to taste. (The garlic should be mushy enough that it's easily mashed as you whisk.)
Pour the dressing over the lettuce and toss gently to combine. Top with more cheese and season again as needed.