Quick n’ easy recipe today! This probably comes as a surprise to nobody, but I initially bought black garlic as an impulse buy. Thankfully, I had an out-of-town visitor who happens to be an amazing cook, and after we sampled the black garlic on its own, he offered to make it into a black garlic...
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Quick n’ easy recipe today! This probably comes as a surprise to nobody, but I initially bought black garlic as an impulse buy. Thankfully, I had an out-of-town visitor who happens to be an amazing cook, and after we sampled the black garlic on its own, he offered to make it into a black garlic vinaigrette.
Months later I finally saw black garlic at the store again so I set out to recreate those flavors, and here we are. A beautiful dark purplish-brown-hued dressing with robust, complex flavor. It’s only a few ingredients more than a classic balsamic vinaigrette but it tastes absolutely special.
Aside from the black garlic itself, all of these ingredients here are pretty usual. This black garlic dressing uses a lot more oil than I would typically. I’m sure that a creamy cashew based version could also be delicious here, but I was looking for that silky olive oil texture this time around.
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