epicurious5.0
Black Garlic Caesar Salad
Black garlic can be found at some specialty markets and Asian grocery stores; it lends a deep, almost mushroom-like quality to classic Caesar dressing.
👥 8 Servings⏱️ Prep & Cook: 20 min👤 Silver Iocovozzi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
1
Purée 3 oz. black garlic, peeled (about 6 cloves), ⅓ cup fresh lemon juice, and ¼ cup warm water in a blender until smooth. Add one 2-oz. tin oil-packed anchovy fillets, drained, coarsely chopped, 2 Tbsp. Dijon mustard, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 oz. Parmesan, finely grated (about ½ cup), and season with freshly ground pepper; blend until smooth. With motor running, gradually stream in ⅔ cup extra-virgin olive oil; blend until incorporated.
. black garlic, peeled (about 6 cloves)3 oz2-oz. tin oil-packed anchovy fillets, drained, coarsely chopped1. Dijon mustard2 Tbsp. Parmesan, finely grated (about ½ cup), plus more for serving1 ozFreshly ground pepper
2
Place 4 heads of romaine lettuce, leaves separated, largest leaves halved crosswise, 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. Tear shiso leaves over (if using) and top with more Parmesan. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
heads of romaine lettuce, leaves separated, largest leaves halved crosswise4Shiso leaves (for serving; optional)
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