Black Garlic Caesar Salad
This bold take on the classic Caesar salad features black garlic blended with anchovies and lemon juice to create a rich, umami-packed dressing perfect for crisp romaine. Don’t toss those leftovers—this versatile sauce also serves as a flavorful barbecue marinade or a savory drizzle for roasted veggies and grilled meats. Bonus: it’s gluten—and dairy-free!
Total Time: 20 minutes
Yield: 8-10 servings
Dressing can be made 2 days ahead. Cover and chill.
Ingredients:
½-1 oz. Peeled black garlic cloves (about 6 cloves) or 1 Tbsp. black garlic paste)
⅓ cup Fresh lemon juice
¼ cup Warm water
1 2-oz. tin oil-packed anchovy fillets, drained, coarsely chopped
2 Tbsp. Dijon mustard
½ tsp. Kosher salt
1 oz. Parmesan, finely grated (about ½ cup), plus more for serving
Freshly ground pepper
⅔ cup Extra-virgin olive oil
4 Heads of romaine lettuce, leaves separated, largest leaves halved crosswise
Preparation:
Purée peeled black garlic cloves or black garlic paste, fresh lemon juice, and warm water in a blender until smooth.
Add oil-packed anchovy fillets (drained and coarsely chopped), Dijon mustard, Kosher salt, and Parmesan. Season with freshly ground pepper and blend until smooth. With the motor running, gradually stream in extra-virgin olive oil and blend until incorporated.
Place separated romaine lettuce leaves in a large bowl; drizzle dressing over as desired and toss to coat. (Save any remaining dressing for another use.)
Transfer salad to a platter and top with more Parmesan.
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