Roasted-Garlic Dressing
Just Lettuce, Dressing & Me

This rich yet simple Roasted-Garlic dressing recipe is perfectly suited for romaine lettuce. It is thick enough to cling to the leaves and yet spiced enough to hold your interest.

Although there is quite a bit of roasted garlic - the flavour isn't over powering. The Worcestershire sauce and lemon juice tone down the roasted garlic.

This dressing can be served on any simple salad recipe, although I prefer it on a heavier type of lettuce such as romaine.

Roasted-Garlic Salad Dressing


  • 2 whole buds of garlic - roasted & mashed
  • 2 tablespoons (30 ml) Virgin olive oil
  • 1 cup (240 ml) real mayonnaise
  • 1/2 cup (120 ml) buttermilk
  • 7 tablespoons (105 ml) freshly grated Parmesan cheese
  • 2 tablespoons (30 ml) fresh lemon juice
  • 3/4 teaspoon (3.75 ml) Worcestershire sauce


1. In a medium sized bowl, whisk together the mashed roasted-garlic, mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce.

2. Taste test - add salt & pepper and adjust seasonings

3. Store in a tightly sealed container (I use mason jars)in the refrigerator. Will keep for 5 - 6 days.

Yield: Makes about 1 3/4 cups

To Make Roasted-Garlic Cloves:

1. Snip the tops off each clove, set it on a square of tin foil - drizzle each clove with olive oil. Wrap the foil up and seal.

2. Roast the cloves in a pre-heated oven at 400* for 45 minutes. Allow to cool down a bit.

3. Carefully (they're hot) remove the roasted-garlic cloves from the foil and holding each one upside down, squeeze the pulp into a bowl. When all are squeezed out - mash the pulp with a fork.

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