"Black garlic can make nearly anything taste good," says Silver Iocovozzi, chef at Neng Jr.'s in Asheville, North Carolina. Made by aging regular garlic in a warm environment for a few weeks, the resulting cloves are jammy in texture, jet-black, and slightly sweet, with a deep, almost mushroom-like flavor.
In this twist on the classic Caesar salad, black garlic blends with anchovies and lemon juice to form an inky, deeply savory dressing for romaine lettuce; the torn shiso leaves are optional but provide a light, minty lift. Says Iocovozzi, "Save the leftover dressing-it can be used as a sauce for so many things, including as a delicious barbecue marinade."
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