Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing

• 2 whole heads of garlic, unpeeledgarlic
• Olive oilolive-oil
• 1 cup mayonnaisemayonnaise
• 1/2 cup buttermilkbuttermilk
• 2 1/2 tablespoons minced fresh chiveschive
• 1 tablespoon fresh lemon juicelemon-juice
• 1 1/4 teaspoons celery saltsalt
• 1/4 teaspoon (scant) freshly ground black pepperpepper
• 1 18-ounce package hearts of romaine (about 3), coarsely torn
• 1 1-pint container grape tomatoestomato
• 1 1/2 cups small broccoli floretsbroccoli
• 1 small English hothouse cucumber, thinly slicedcucumber
• 1 8-ounce package thinly sliced mushroomsmushroom
• 1 small red onion, sliced paper-thinred-onion

1. 01Preheat 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.
2. 02Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
3. 03Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

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