Have you tried black garlic? If not then try it in our Black Garlic Vinaigrette with its slightly liquoricey, molasses taste your green salads, roasted veg and grilled meats will be given a flavour boost.
I have kept this black garlic vinaigrette recipe quite simple to allow the black garlic to shine, it is made up with silky olive oil, a punchy red wine vinegar, a dash of Dijon and of course the star of the show black garlic.
I also decided to grate the garlic and not to blitz into a dressing so as not to blacken the salad leaves. Blitzing this dressing will thicken it which makes sensational on roasted vegetable salads such as beetroot/beets or carrots.
What is black garlic?
Exotic sounding black garlic has been used in Asian cooking for centuries and it is quite simply regular garlic that has been aged for several weeks or months until the cloves blacken and develop a sticky texture.
The blackening of the garlic can be attributed to Maillard reaction rather than caramelisation. Maillard reaction is what gives browned foods their distinctive flavour such as the taste of seared meat, fried onions or roasted coffee.
The difference between black and regular garlic
Black garlic is much milder and sweeter than regular garlic with a slight liquorice/molasses taste to it. Surprisingly the aging process increases it is nutritional value by doubling the antioxidants that are found in regular garlic.
What can I use instead?
Black garlic can be in Coles or Woolworths in Australia, I have seen it in the fruit and veg section and the deli section or at Trader Joe’s in the US.
If you are unable to find it then I suggest roasting regular garlic with some balsamic vinegar until it softens.
What Can I Use It On?
Steamed veg such as asparagus or green beans
- Leafy green salads such a spinach, rocker/arugula or lettuce varieties
- Sturdy greens such as kale, chard or silverbeet
- Roasted veg such as beets, carrots or whole roasted baby potatoes
- Steamed veg such as asparagus or green beans
- Grilled mushrooms
- As a marinade for meats or poultry
- To drizzle on avocado toast
- Add to veggie and grain bowls
You Will Need
How to Make It
- Carefully grate or finely dice the garlic and add to a clean glass jar or a container with a tight-fitting lid. It is quite sticky, so you need to be careful when handling it.
- Add the remaining ingredients, season with some sea salt and cracked black pepper, shake well to combine.
- Taste your black garlic vinaigrette and adjust seasonings according to your liking.
- Pour it into a sealed glass container and store in your fridge.
ADD INGREDIENTS JAR SHAKE WELL TO COMBINE
How Much Does It Make?
This recipe will make just under half a cup or 8 tablespoons, which is enough for a salad that serves four people, the nutritional information has been calculated per tablespoon.
How Long Can I Store It For?
As black garlic vinaigrette doesn’t contain any fresh ingredients you can make up a huge double batch and keep it in a sealed container in the fridge for two weeks or longer.
We Have Used It On
Try It as an alternative dressing On…
Equipment
- Clean sealed glass container
Ingredients
- 6 tbsps olive oil
- 3 tbsps red wine vinegar
- 3 cloves Black garlic
- 1 tsp Dijon mustard
- Sea salt and cracked black pepper
Instructions
- Carefully grate the garlic and add to a clean glass jar or a container with a tight fitting lid.
- Add the remaining ingredients, season with some sea salt and cracked black pepper, shake well to combine.
- Taste and adjust seasonings according to your liking.
- Keep it in a sealed container in the fridge for two weeks or longer.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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