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 of 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 it into a dressing so as not to blacken the salad leaves. Blitzing this dressing will thicken it, which makes it sensational on roasted vegetable salads such as beetroot/beets or carrots.
Table of contents
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 the 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 the 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 as 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 it 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, and 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 it in your fridge.
People Also Ask...
Our sesame vinaigrette will suit, Dairy-free, Nut-free, Vegan, and Vegetarian diets.
For Gluten-free, Whole30 and Paleo, you will need to swap the Soy sauce for coconut aminos and for Keto, you will need to swap the honey for a keto-compliant sweetener.
Each tablespoon contains one net carb and 84 calories.
Generally speaking, I like to use one tablespoon of dressing for each cup of prepared salad. I find that this amount is good enough to coat your veggies and salad leaves without drowning them. However, for grain and noodle salads, I use a bit more as they tend to absorb more of the dressing.
We Have Used It On
You can try It as an alternative dressing for...
- Clean sealed glass container
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 cloves Black garlic
- 1 teaspoon Dijon mustard
- Sea salt and cracked black pepper
- 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.