If you’ve been looking to refresh your salad game, consider using black garlic to create a bold yet sweet dressing that transforms everyday greens into a special treat. Whether you’re tossing it with tender lettuces, roasted vegetables, or hearty grains, this black garlic vinaigrette is guaranteed to deliver complexity and depth of flavor.

Why Black Garlic?

Black garlic is regular garlic that’s been aged under warm, humid conditions for several weeks. This process mellows its pungency, creating a soft, jam-like texture and a sweet-savory flavor often compared to balsamic vinegar, molasses, or dried fruit. It’s a wonderful twist in recipes where you want that garlicky essence without the sharpness of raw garlic.

Recipe Overview

Yield

About 3/4 cup vinaigrette, enough to dress 4–6 side salads or 2–3 large entrée salads.

Ingredients

  • 4–5 cloves black garlic, peeled and mashed

  • 2 tablespoons balsamic vinegar (or red wine vinegar)

  • 1 tablespoon Dijon mustard (optional, for tang and emulsification)

  • 1 tablespoon honey or maple syrup (optional, for extra sweetness)

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1/2 cup extra-virgin olive oil (plus more if desired)

(Optional add-ins for extra flavor: a splash of lemon juice, a pinch of chili flakes, or chopped fresh herbs like basil or thyme.)

Step-by-Step Instructions

  1. Mash the Black Garlic: In a small bowl or mortar and pestle, mash the black garlic cloves into a paste. Their soft texture makes this easy.

  2. Combine Vinegar, Mustard, and Sweetener: In a medium bowl, whisk together the balsamic vinegar (or vinegar of choice), Dijon mustard (if using), and honey or maple syrup for sweetness.

  3. Add Mashed Black Garlic: Stir the black garlic paste into the vinegar mixture. Whisk until well combined, breaking up any larger pieces.

  4. Season: Sprinkle in the salt and pepper, adjusting to taste. You can also add a pinch of chili flakes if you want a subtle kick.

  5. Emulsify with Olive Oil: Slowly drizzle in the olive oil while whisking constantly. This helps create a smooth, cohesive dressing. If you prefer a thinner consistency, whisk in a tablespoon or two of water or extra vinegar.

  6. Taste & Adjust: Dip a piece of lettuce (or a spoon) into the vinaigrette to test the flavor. Add more salt, pepper, vinegar, or sweetener as needed.

Tips and Variations

  • Creamy Twist: For a creamier dressing, whisk in a dollop of Greek yogurt or mayo—turning it into a black garlic ranch-style dressing.

  • Citrus Kick: Substitute half the vinegar with fresh lemon juice to brighten the dressing.

  • Garlic Intensity: If you love a strong garlic note, add an extra clove of black garlic. If you want it milder, use fewer.

  • Storage: Store leftover dressing in an airtight container in the fridge for up to 5–7 days. Shake or whisk before using again.

Serving Suggestions

  • Green Salads: Drizzle it over mixed greens, sliced cucumbers, cherry tomatoes, and shaved Parmesan for a restaurant-quality salad.

  • Roasted Veggies: Toss roasted Brussels sprouts, carrots, or beets with the vinaigrette while they’re still warm for a burst of flavor.

  • Grain Bowls: Dress quinoa, farro, or brown rice with this vinaigrette, then layer on sautéed veggies, grilled chicken, or tofu.

  • Marinade: Repurpose the vinaigrette as a quick marinade for chicken or tofu—just let it soak for 15–20 minutes before cooking.

Final Thoughts

Black garlic vinaigrette is a simple way to transform ordinary salads and sides into memorable dishes. Its sweet, savory complexity elevates any meal, yet it’s easy to prepare with pantry-friendly ingredients. Feel free to experiment with different vinegars, herbs, or sweeteners to make this dressing uniquely yours.

So the next time you crave a bold salad dressing, skip the store-bought bottle and grab some black garlic cloves instead. You’ll be amazed how quickly this vinaigrette can upgrade your greens—and possibly become your new go-to kitchen staple.