Romaine and Arugula Salad with Roasted Garlic Dressing | Print |
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  • 6 cups torn or sliced romaine and arugula greens, mixed

Dressing: (Makes about 3/4 cup)

  • 3 large cloves garlic, unpeeled
  • 1/4 cup balsamic vinegar
  • 2/3 cup olive oil
  • 1/4 teaspoon freshly ground black pepper
  • Salt, about 1/2 teaspoon


  1. The garlic: Roast the garlic on a griddle or heavy skillet over medium heat, turning occasionally until blackened in spots and soft, about 15 minutes. Cool, then slip off the skin.
  2. The dressing: Combine the garlic and the rest of the ingredients in a blender or food processor, and process until smooth. Taste for salt. Serve at room temperature.
  3. Toss the romaine and arugula in a large bowl with enough of the dressing to coat it lightly.  Serve immediately.