Romaine Salad With Creamy Garlic Dressing And Roasted Garlic Croutons

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10 heads garlic (about 1 1/2 pounds)

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 loaf French bread, cut into 16 (1/4-inch thick) slices

1/4 cup olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup homemade or store bought mayonnaise

1/4 cup reserved Roasted Garlic Puree

3 tablespoons freshly grated Parmigiano-Reggiano

2 tablespoons buttermilk

1 1/2 tablespoons fresh lemon juice

1 head romaine lettuce, separated into leaves, rinsed, and patted dry

3/4 cup thinly sliced red onions

1/4 cup freshly shredded Parmesan, for garnish

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