8 servings (serving size: 2 cups)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 1 hour; cool. Cut crosswise, and squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor; process until smooth. With food processor on, slowly pour vinegar and oil through food chute; process until well-blended.

Step 3

Preheat broiler.

Step 4

To prepare salad, cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1-inch strips. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Divide salad among 8 salad plates. Arrange bell pepper strips on top of salads. Sprinkle evenly with 2 tablespoons cheese.

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Ratings & Reviews

Really Good!

May 13, 2015
I've never actually made the salad as written, but use the dressing often for a lighter and delicious take on Caesar salad.  It's a "go to" in my kitchen! 

lucille's Review

February 04, 2012
Extremely easy & delicious caesar dressing! I substitute 1/2 of the mayo with fat free plain yogurt. It adds a nice tanginess.

karenfar's Review

January 27, 2011
I can't believe that no one has reviewed this recipe. It is REALLY good. Of course it is the dressing that makes it special. Very easy to make and a nice twist on caesar salad.