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.

Ingredients

5 anchovies

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

1. 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.
2. Transfer paste into larger bowl and add olive oil. Whisk to combine.
3. Add citrus juices and vinegar. Whisk to combine.
4. Add yogurt and creme fraiche, Calabrian chili. Whisk. Add parm and whisk. Finish with black pepper to taste.