Ingredients
- 2 large heads of garlic
- 2 teaspoons extra-virgin olive oil
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/3 cup coarsely chopped fresh basil
- 2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
- 1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
- 1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
- 1/2 cup coarsely chopped pitted Kalamata olives
- 1 12-ounce container grape tomatoes, halved
- 2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)
Description
This Entire Dish (salad And Dressing) Can Be Made And Assembled Up To Eight Hours Ahead. The Trick? A Layer Of Zucchini Slices Keeps The Rest Of The Ingredients Separated From The Dressing Until You're Ready To Toss And Serve.
Bon Appetit Magazine
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