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Layered Salad with Roasted Garlic Dressing

Layered Salad with Roasted Garlic Dressing

This layered salad recipe is a meal-in-one, thanks to chickpeas, tons of veggies, and a roasted garlic dressing.


  • 2 teaspoons extra-virgin olive oil
  • 1/3 cup coarsely chopped fresh basil
  • 2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
  • 1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
  • 1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
  • 1/2 cup coarsely chopped pitted Kalamata olives
  • 1 12-ounce container grape tomatoes, halved
  • 2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Recipe Preparation

  • Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.

  • Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini over salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD Can be made 8 hours ahead. Keep chilled.

  • Just before serving, toss salad.

Reviews Section

Watch the video: How To Make Garlic Dressing For Your Salad At Home Jamaican Chef. Recipes By Chef Ricardo (October 2021).