This warm roasted garlic romaine salad offers a comforting twist on classic greens by combining tender romaine lettuce with sweet, mellow roasted garlic and crisp Parmesan crisps for texture.
The warm dressing softens the romaine slightly, enhancing the flavor while keeping the salad light and satisfying, making it an ideal starter or side dish.
Parmesan crisps add a savory crunch that complements the warm garlic dressing, creating a unique salad experience that’s easy to prepare.
Why You’ll Love This Recipe
- Roasting garlic mellows its sharpness and adds a sweet, nutty flavor that infuses the salad.
- Lightly warming the romaine lettuce with the roasted garlic dressing softens it just enough without wilting, preserving the fresh texture.
- Parmesan crisps introduce a crunchy, salty contrast that elevates the salad’s flavor and mouthfeel.
Warm Roasted Garlic and Romaine Salad with Parmesan Crisps
Enjoy a delicious warm salad featuring roasted garlic, tender romaine lettuce, and crispy Parmesan chips for a delightful texture and rich flavor.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 3 heads of romaine lettuce, washed and chopped into bite-sized pieces
- 1 whole head garlic
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese (about 50g)
Instructions
- Roast the Garlic Preheat oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves. Drizzle 1 tablespoon olive oil over garlic and wrap in foil. Roast for 20 minutes until soft and caramelized. Cool slightly, then squeeze cloves out of skins and mash into a paste.
- Make Parmesan Crisps While garlic roasts, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place tablespoon-sized mounds of grated Parmesan cheese spaced apart on the sheet. Bake 5-7 minutes until golden and crispy. Let cool and set aside.
- Prepare the Dressing and Romaine In a large bowl, whisk together mashed roasted garlic, remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, red pepper flakes (if using), salt and pepper to taste. Add chopped romaine and toss gently to coat. Serve immediately topped with Parmesan crisps.
Helpful Tips
- Make sure to roast the garlic until completely soft to ensure a sweet and mellow garlic flavor in the dressing.
- Parmesan crisps can be prepared ahead and stored in an airtight container for up to 2 days to maintain crispness.
- If you prefer a cooler salad, allow the dressing and romaine to cool slightly before tossing and serving.
Storage and Make-Ahead
Store leftover salad components separately. Keep Parmesan crisps in an airtight container at room temperature for up to 2 days to preserve crispness.
Keep leftover roasted garlic paste refrigerated in a sealed container for up to 5 days.
Do not store the salad after tossing with dressing to prevent sogginess; prepare fresh as needed.
Frequently Asked Questions
Can I use other types of lettuce for this salad?
While romaine works best due to its crisp texture, you can substitute with sturdy lettuces like butter lettuce or iceberg for a similar effect.
Is it safe to eat roasted garlic paste stored in the fridge?
Yes, roasted garlic paste stored properly in an airtight container in the fridge is safe to eat for up to 5 days.
Can I make the Parmesan crisps in advance?
Yes, Parmesan crisps can be made up to 2 days ahead and stored at room temperature in an airtight container to maintain their crispness.
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