Tested till perfect Salad with Roasted Garlic Dressing and Eyeball Croutons

Salad with Roasted Garlic Dressing and Eyeball Croutons

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 15 15garlic clovegarlic cloves
  • 1/3 cup 1/3cupvegetable oil
  • 3 tbsp 3tbsp white wine vinegar
  • 1 tbsp 1tbspdijon mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbsplight mayonnaise
  • 16 slices 16slicesbaguettebaguettes
  • 8 8pimiento-stuffed green olivepimiento-stuffed green olives, halved
  • 12 cups 12cupsromaine lettuce, torn
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In small saucepan, heat garlic with oil over medium-low heat, covered, for 20 minutes or until golden. Let cool slightly. Reserving oil, remove garlic; set aside.

Squeeze 8 of the garlic cloves out of skins into small bowl; mash with fork. Whisk in reserved oil, vinegar, mustard, salt and pepper. Set aside for dressing.

Squeeze out remaining cloves into small bowl; mash until smooth. Whisk in mayonnaise. Set aside.

Trim baguette slices into eye shapes. Bake on baking sheet in 400ºF (200ºC) oven for 8 minutes or until crisp. Spread garlic mixture over top; centre olive half on top to resemble eyeball.

Toss lettuce with dressing; divide among plates. Top each with 2 croutons.

Nutritional Information Per serving: about

cal 212 pro 5g total fat 12g sat. fat 1g
carb 21g fibre 2g chol 0mg sodium 491mg

% RDI:

calcium 6 iron 14 vit A 22 vit C 37
folate 65
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