Add an instant umami hit to your salads with this delicious vinaigrette and leave your dinner guests wondering what the secret ingredient is. Black garlic is perfect in a vinaigrette as it lacks all of the strong, astringent qualities of raw garlic. Instead, its flavour profile is sweet and syrupy with a deliciously intriguing earth umami hit.
This dressing is the black magic to your salads, it’s also great drizzled over grilled fish, vegetables, stirred into mashed potatoes and tomato sauces. This dressing really is one that you’ll want to add to your “most-used” repertoire.
If you’re using black garlic puree instead of cloves, one teaspoon is roughly equivalent to one clove.
Black Garlic Vinaigrette
Course: CondimentsDifficulty: Easy5
minutesThis dressing is the black magic to your salads, it’s also great drizzled over grilled fish, vegetables, stirred into mashed potatoes and tomato sauces.
Ingredients
2 cloves black garlic
3 tbsp pomegranate molasses
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
salt & pepper, to taste
Directions
- Mash the black garlic cloves into a paste using a pestle & mortar or the back of a knife.
- Put the pureed black garlic cloves along with the rest of the ingredients into a jar, pop the lid on tightly and shake well until combined.
