Black Garlic Vinaigrette
This tangy, hearty dressing is so special. It's fast and easy to prepare, and it'll delight your family and guests with its blend of sweet and savory flavors. This will elevate your salad to a memorable experience!
Ingredients
- ¼ cup (60 g) black garlic, 1-3 regular garlic heads or 3-5 single-clove heads
- 2 tablespoons tahini
- ¾ cup (175 ml) olive oil
- ¼ cup (60 ml) balsamic vinegar
- 1 tablespoon maple syrup
- 2 tablespoons (30 g) shallot, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
Instructions
- See the ingredient notes in the post for different black garlic head types. Whichever one you have, you’ll use the same amount of black garlic in the recipe, about 4 tablespoons or 60 grams.
- You can make this dressing in one of three ways: stirring, shaking in a jar with a lid (both of these ways let you retain the slight crunch from the shallots), or blending together in a high-speed blender. This latter option will give you a smooth and creamy dressing. All three ways are easy and fast, so you can quickly get to the salad prep afterward.
- If stirring or shaking in a jar: Peel the black garlic and place in a mixing bowl. Mash with a fork. If your tahini is fairly solid, mash that in with the garlic too. To the bowl or jar, add the remaining ingredients, and either stir with a whisk or place a lid on the jar and shake. Adjust seasonings as needed.
- If using a blender: Place all ingredients in the blender container and blend until smooth. Adjust seasonings as needed.
Notes
Black garlic heads may contain either one giant clove or multiple cloves. I've found both types readily available at Amazon or well-stocked grocery stores. I recommend using the single-clove heads if available, since they make peeling easier.
Tried this recipe?Let us know how it was!