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...

View Full Recipe