So, here’s the deal. I can’t stop making vinaigrette with at least one of my two (out of three) favorite new-to-me ingredients. The third ingredient I’m now absolutely crazy about is chocolate olive oil, but I have yet to include it in a salad dressing. But you never know, I might just give it a try some day. (Don’t hold your breath!)

But the other two, black garlic and preserved lemons, both introduced to me by my sister-in-law Katie, are just so delicious it’s a wonder I was able to cook anything worth eating before my recent initiation. I actually have a third vinaigrette recipe to share with you when I post Katie’s recipe for Emmer Farro Salad with Preserved Lemon Vinaigrette. Coming soon, I promise! But back to these two recipes.

Let’s see, what more should I say about black garlic and preserved lemons? Perhaps I should talk a bit about what they are. Because if you are like me, I had no idea they even existed, much less what to do with them!

Black garlic is a type of aged garlic often used in Asian cuisine. It is made by heating whole heads of regular old fashioned store bought garlic slowly over the course of 2-3 weeks. The taste is earthy and somewhat similar to roasted garlic, but with sweet and syrupy hints of balsamic vinegar and molasses. Much more mellow than raw or cooked garlic. The texture is kind of sticky and spongy like you would imagine if it were a clove of garlic disguised as a black gummy bear. (At least that’s what it reminds me of. Not the flavor of course, but the texture and appearance.)

Black garlic is rich in phytonutrients and disease-fighting compounds. It also contributes to other health benefits including anti-inflammatory effects, immune system support, and improved cardiovascular function, plus it’s packed with antioxidants. Black garlic is perfect in salads, pastas, sauces for various meats, ice cream (just kidding), and any other dish that would benefit from a mellow, kind of sweet essence of garlic. In other words – it’s a perfect ingredient!

Preserved Lemons are fresh lemons preserved in salt and lemon juice. (Or in the case of my made-up recipe, a couple of additional ingredients.) Great in Moroccan dishes and any savory recipe calling for lemon zest/rind or lemon juice. Perfect in salads, salad dressings, pasta dishes, main dishes, you name it!

And because I am ever so slightly on the crazy side, I am attempting to produce these fun new culinary delights in the privacy of my own kitchen. So even as I write, I have lemon pieces submerged in a brine of salt, a wee bit of sugar, crushed red pepper flakes, and six peppercorns spending their long summer days in my refrigerator. And in my small new rice cooker sitting on the counter of my outdoor kitchen, I have several heads of garlic set on the warm setting beginning their long 2-3 weeks of incarceration to become (hopefully) beautiful heads of black garlic. If these recipes work, I will share them with you.

In the meantime, look for black garlic and preserved lemons at your favorite upscale grocery store, or do a bit of on-line shopping. Both of these products are worth investigating.

And as for chocolate olive oil, I’m going to try making it myself too. For a lovely recipe starring chocolate olive oil, see my recipe for Chocolate Olive Oil Cupcakes with Creamy Chocolate Frosting.

Have fun with these wonderful ingredients. If you have recipes that include any of the above, please send them along. I’d love to hear from you.

BLACK GARLIC AND PRESERVED LEMON VINIAGRETTE

• 2 cloves black garlic, finely minced
• 1 clove regular garlic, finely minced
• 1 T. finely minced fresh Italian parsley
• 1 tsp. Dijon mustard
• 2 T. red wine vinegar
• 2 tsp. preserved lemon brine
• ½ tsp. kosher salt
• freshly ground black pepper
• 6 T. extra virgin olive oil

Place all ingredients in a lidded container and shake the heck out of it. Refrigerate until needed. Allow dressing to come to room temperature before using on your favorite salads. Will hold in the refrigerator for several days.

BLACK GARLIC AND SHALLOT VINIAGRETTE

• 2 cloves black garlic, finely chopped
• 1 small clove fresh garlic, finely minced
• 1 T. finely chopped shallot or red onion
• 3 T. red wine vinegar
• 2 tsp. Dijon mustard
• 1 tsp. honey
• ¼ tsp. kosher salt, or more to taste
• freshly ground black pepper
• 6 T. extra virgin olive oil

Whisk the ingredients together in a small bowl. Pour over any of your favorite salad ingredients. For a smoother and creamier dressing, like seen above, whirl in a small food processor or blender. (See picture below.) Vinaigrette can be stored in refrigerator for several days. Best if brought to room temperature before dressing your salad.

Not a paid advertisement! I love my small commercial food processor for tiny jobs like this salad dressing. A bit spendy, but worth every dollar!