Black Garlic has numerous health benefits and I have been curious to try it, but have never got around to it. So I was thrilled when Mrs Premier Meats – my mate Carmel Rose asked me to try it. (You will soon be able to buy this amazing Black Garlic at Premier Meats).The thought of food consultation happening between the butcher’s wife who doesn't cook and the vegan always makes me smile. The Black Garlic is completely different to normal garlic in that you can eat it as is, without the burning or stinky breath. It is super-rich and would lend itself beautifully to antipasto platters, rices, breads etc. I also thought there was an element to it that would be an incredible addition to something sweet.
I found the black garlic had quite a distinct balsamic overtone to it, so I wanted to try it in a dressing with balsamic vinegar. This was the result and it was delicious!
Black Garlic and Balsamic Vinegar Dressing
1 bulb black garlic
1 cup olive oil
½ cup balsamic vinegar
2 teaspoons Hot English Mustard
2 tablespoons maple syrup
1 teaspoon Tuscan seasoning
Salt to season
Remove cloves from bulb and blitz all ingredients in a blender until super smooth.
Salt to taste.
Keep in an air-tight container in fridge, though bring to room temperature before using.
Use on salads, roast vegetables, your favourite protein etc!