Ingredients
2
whole heads of garlic, unpeeled
2
1/2 tbsp minced fresh chives
1/4
tsp (scant) freshly ground black pepper
1
18-ounce package hearts of romaine (about 3), coarsely torn
1
1-pint container grape tomatoes
1
1/2 cups small broccoli florets
1
small English hothouse cucumber, thinly sliced
1
8-ounce package thinly sliced mushrooms
1
small red onion, sliced paper-thin
Directions
2.
Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
3.
Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
5.
Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.
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