Grilled Romaine and Shrimp Salad with Roasted Garlic Caesar Dressing

It's the time of year for grilling...everything.  Even salad.  Yes, salad.

The other night, having been tempted for years to try it, we grilled our Caesar salad.  We cut the romaine hearts in half lengthwise (leaving the root end intact so it didn't fall apart on the grill) drizzled them with a little olive oil and put them on a hot grill for about three minutes on each side.  Just long enough to wilt them a bit and give them a little bit of smoke.

I gilded the lily by grilling onions and shrimp as well.  Then served it all up with this roasted-garlic Caesar dressing.  Yummy.

Roasted Garlic Caesar Dressing
Makes about one cup dressing.

1 head garlic, top third cut off
3/4 cup olive oil
1/4 cup buttermilk
3 tablespoons lemon juice
2 teaspoons Worcestershire sauce
3 anchovy fillets, minced

Drizzle the garlic head with olive oil and wrap in foil.  Roast in a pre-heated 350 degree oven for 1 hour.  Set aside and let cool slightly.

Squeeze softened garlic out of peel and into a mini food processor.  Add the buttermilk, lemon juice, Worcestershire sauce, and anchovies. Process until smooth.

With the motor running, drizzle the olive oil into the processor until the dressing is combined and emulsified.  Taste and add salt and pepper to taste.  (You might not need any salt since the anchovies are salty to begin with.)  Pulse again until combined.