Enjoy This Recipe Courtesy of Chef Les Kincaid 

Caesars Salad with Roasted Garlic Dressing

​Roasting the garlic for the dressing sweetens it and softens its pungency.
2 large heads garlic
1/4 cup dry vermouth
3 1/2 tablespoons plus 1/3 cup olive oil
2 1/4 teaspoons minced fresh rosemary
3 cups 1-inch French bread cubes
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce (such as Tabasco)
1 head curly endive, trimmed
1 large head romaine lettuce, torn into pieces
1 1/4 cups grated Asiago or Parmesan cheese (about 5 ounces)

Preheat oven to 300 degrees F.
Peel off papery outer skin from whole garlic, keeping heads intact. Place in small casserole dish. Pour vermouth over. Drizzle 1-tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and paste like, about 1 1/2 hours. Cool garlic.
Increase oven temperature to 350 degrees F. Mix 2 1/2-tablespoon oil and rosemary on baking sheet. Season with pepper. Add bread cubes and turn cubes in oil mixture to coat.  Bake until lightly toasted, about 15 minutes. Cool.
Squeeze garlic to remove cloves from skins. Place in small bowl and mash with fork to form paste. Transfer paste to blender. Add fresh lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce and hot pepper sauce and puree. With machine running, gradually add 1/3-cup olive oil. (Croutons and dressing can be made 2 hours ahead. Let stand at room temperature.)
Reserve outer endive leaves for another use. Tear enough inner yellow leaves into bite-size pieces to measure 3 cups. Place in large bowl. Add romaine. Pour dressing over. Toss well.  Sprinkle cheese and croutons over salad. Toss gently. Season with pepper and serve. 

Yield:  4 servings​​

​Les Kincaid's