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Ingredientes
- 2 lrg Head garlic
- 1/4 c. Dry vermouth
- 3 1/2 Tbsp. Plus 1/3 c. extra virgin olive oil
- 2 1/4 tsp Chopped fresh rosemary
- 3 c. French bread cubes, (1-inch)
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1 tsp Anchovy paste
- 1 tsp Worcestershire sauce
- 1 dsh Warm pepper sauce, (such as Tabasco)
- 1 head curly endive, trimmed
- 1 lrg Head romaine lettuce, torn into pcs
- 1 1/4 c. Grated Asiago or possibly Parmesan cheese, (about 5 ounces)
Direcciones
- Preheat oven to 300F. Peel off papery outer skin from whole garlic, keeping heads in tact. Place in small casserole dish. Pour vermouth over. Drizzle 1 Tbsp. oil over garlic. Season with pepper.
- Cover; bake till garlic is very soft and pastelike, about 1 1/2 hrs. Cold garlic.
- Increase oven temperature to 350F. Mix 2 1/2 Tbsp. oil and rosemary on baking sheet. Season with pepper. Add in bread cubes and turn cubes in oil mix to coat. Bake till lightly toasted, about 15 min. Cold.
- Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to create paste. Transfer paste to blender. Add in fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and warm pepper sauce and puree. With machine running, gradually add in 1/3 c. extra virgin olive oil. (Croutons and dressing can be made 2 hrs ahead. Let stand at room temperature.)
- Reserve outer endive leaves for another use. Tear sufficient inner yellow leaves into bite-size pcs to measure 3 c.. Place in large bowl.
- Add in romaine. Pour dressing over. Toss well. Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve.
- Serves 4.
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