Triple Black Garlic Caesar Dressing
Because one kind of garlic is never enough when it comes to Caesar. Here, we’ve got three. Garlic the first: garlic. Garlic the second: scapes – the green shoots that grow from garlic bulbs. And, the last and final garlic: black garlic. If scapes aren’t in season or are hard to find, skip ‘em. You’ll still have two significant sources of the World’s Best Allium™ to make your Caesar sing. The result is both deep, roasty notes and sharp garlic tang that makes sturdy lettuces into more than a vegetable, more than a side dish – it makes a meal.
3 cloves of garlic
2 scapes, chopped
1 Tbs white pepper
1/4 cup olive oil
1/3 cup Greek yogurt
2 Tbs creme fraîche
Zest of 2 limes
Juice of 1 lime
Zest of 1 lemon
Juice of 1 lemon
1 tsp Calabrian chili
1 tbs Rhea The Deep Fermented Black Garlic Concentrate
1 tbs Rhea Liquid Sunshine Preserved Lemon Crush
1 cup finely grated Parmesan or aged Gouda
1/4 cup white wine vinegar
Twists of Black pepper
- Combine anchovies, garlic, scapes, The Deep Fermented Black Garlic Concentrate, Liquid Sunshine Preserved Lemon Crush, zests, black pepper in a mortar and pestle or food processor. Blend until it forms a paste.
- Transfer paste into larger bowl and add olive oil. Whisk to combine.
- Add citrus juices and vinegar. Whisk to combine.
- Add yogurt and creme fraiche, Calabrian chili. Whisk. Add parm and whisk. Finish with black pepper to taste.