The dressing is what makes this Romaine and Broccoli Salad stand out. It’s tossed in a rich, creamy roasted garlic dressing that elevates simple vegetables into a memorable side or light main.
Romaine and Broccoli Salad
A good salad can be more than lettuce, tomato, and cucumber. This romaine and broccoli salad combines crisp Romaine leaves with a variety of fresh vegetables for texture, color, and flavor. It’s the type of salad that’s hearty enough to serve at a backyard gathering yet simple enough for a weeknight meal.
The base is torn Romaine hearts for a crisp, refreshing foundation. Added to that are small broccoli florets for crunch, thinly sliced mushrooms for earthiness, a pint of grape tomatoes for bright acidity, thin cucumber slices for coolness, and thinly sliced red onion for a touch of bite. All of these vegetables make the salad substantial and satisfying.
This recipe yields a large bowl—enough for about 8 to 10 servings—making it ideal for potlucks, family meals, or meal prep. If you only need a smaller portion, the ingredients scale down easily by halving the recipe.
Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing
The salad’s standout component is the creamy roasted garlic dressing. Roasting the garlic mellows its sharpness and adds a sweet, caramelized depth that pairs beautifully with mayonnaise and buttermilk. While roasting takes time, the hands-on work is minimal and the flavor payoff is significant. The dressing can be prepared ahead, which is convenient for entertaining.
How do you Roast Garlic?
To roast garlic, slice off the top 1/2 inch of each head so the cloves are exposed. Place each head cut-side up on a square of foil, season with salt and pepper, and drizzle with olive oil. Wrap each head securely in foil and roast directly on a rack in a 325°F oven until the cloves are very soft, about 70 minutes. When cool, the roasted cloves squeeze out easily into a soft, paste-like texture suitable for mixing into a dressing.
Once roasted and mashed, the garlic is whisked into mayonnaise, buttermilk, minced chives, lemon juice, celery salt, and a pinch of freshly ground black pepper to make the creamy roasted garlic dressing. Adjust seasoning to taste, and chill if preparing the dressing a day ahead.
Ingredients
Dressing:
- 2 heads garlic, unpeeled
- 1 tablespoon olive oil
- 1 cup mayonnaise
- ½ cup buttermilk
- 2½ tablespoons minced fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 1¼ teaspoons celery salt
- ¼ teaspoon freshly ground black pepper
Vegetables:
- 3 whole hearts of Romaine, torn into pieces
- 1 pint grape tomatoes
- 1½ cups small broccoli florets
- 1 small English hothouse cucumber, thinly sliced
- 8 ounces thinly sliced mushrooms
- 1 small red onion, thinly sliced
Instructions
Roast the Garlic:
- Preheat the oven to 325°F. Slice about ½ inch off the top of each head of garlic to expose the cloves. Place each head cut-side up on a square of foil, season with salt and pepper, and drizzle with olive oil. Wrap the garlic heads in foil and roast on an oven rack until tender, about 1 hour 10 minutes. Allow to cool before handling.
Prepare the Dressing:
- Squeeze the roasted garlic cloves from their skins into a medium bowl and mash to a paste. Whisk in the mayonnaise, buttermilk, minced chives, lemon juice, celery salt, and black pepper until smooth and well combined. Taste and adjust seasoning. Chill the dressing if desired.
Assemble the Salad:
- In a large bowl, combine the torn Romaine, grape tomatoes, broccoli florets, cucumber slices, mushrooms, and red onion. Add the dressing gradually, tossing gently until the salad is coated to your preference—you may not need to use all the dressing. Season with additional salt and pepper if needed and serve immediately.
Notes
- For a gluten-free version, verify your mayonnaise is certified gluten-free.
- The dressing can be made up to one day ahead; cover and refrigerate.
- To reduce calories or WW points, use low-fat mayonnaise and low-fat buttermilk.
- Halve the recipe if you don’t need to serve a crowd.
Nutrition
Nutrition values provided are approximate: serving size 1 serving; calories ~217 kcal; carbohydrates ~9 g; protein ~3 g; fat ~19 g; saturated fat ~3 g; sodium ~461 mg; fiber ~3 g; vitamin A, vitamin C, calcium and iron present in modest amounts. Use these figures as a general guide.
This romaine and broccoli salad is a versatile, vegetable-forward dish that benefits from the deep, mellow flavor of roasted garlic in the dressing. It’s an excellent choice for gatherings, potlucks, or a fresh, satisfying side at home.