Roasted Garlic and Buttermilk Salad Dressing

"Pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a wonderful salad."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
Ready In:
1 3/4 cups




  • Preheat oven to 400°F
  • Cut top 1/2 inch off heads of garlic, exposing cloves.
  • Place each on square of foil.
  • Drizzle with oil, then enclose in foil.
  • Place on oven rack; bake until garlic is tender, about 45 minutes.
  • Open foil; cool garlic slightly.
  • Hold 1 head of garlic, cut side down, over medium bowl and squeeze, releasing roasted garlic pulp into bowl.
  • Repeat with remaining garlic.
  • Mash until smooth.
  • Whisk in mayonnaise, buttermilk, Parmesan cheese, lemon juice, and Worcestershire sauce.
  • Season to taste with salt and pepper.
  • Cover and chill until ready to use, up to 2 days.

Questions & Replies

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  1. Thomas S.
    YUMMY! Used my processor as LP did but added a couple of extra TBSPs of buttermilk to make it smoother. We used it to dip the ribs, spinach quiche, poppers, & cheesy buttermilk drop biscuits (#106305) in at dinner tonight. Wonderful taste. Even our 4 y/o grandson liked it! Wonder about using smoke roasted garlic... Hmmm!
  2. Misa
    This is one of those recipes were there's not enough stars. *swoons* I halved the recipe and did pretty much what Leggy Peggy did - roasted my garlic with last night's dinner and whirled everything together in the food processor today. Definitely use good fresh Parmesan - it's a major taste component in the dressing. I took one taste and agreed with LP; buttermilk caesar!
  3. Leggy Peggy
    Absolutely divine. I baked the garlic yesterday (when something else was in the oven) and made the dressing today. Rather than mash and whisk, I buzzed everything up in the food processor. I bet you could throw in one or two anchovies, to make it a perfect dressing for a caesar salad. Yummo!


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