Black Garlic Caesar Salad
- Serves: 2–3 as a main | 4 as a side
- Prep time: 15 minutes
- Cook time: 20 minutes
With Roasted Broccoli & Crisp Flatbread. A modern Caesar salad with deep savoury flavour from black garlic. Roasted broccoli adds warmth and texture, while crisp flatbread replaces traditional croutons. Rich, creamy and full of umami, with no anchovies required.
- Salad
Ingredients
- SALAD
- 1 large head broccoli, cut into florets and long stems
- 1 cos (romaine) lettuce, chopped
- 1–2 flatbreads or pita
- Garlic infused olive oil
- Salt and cracked black pepper
- ½ cup shaved parmesan
- BLACK GARLIC DRESSING
- ½ cup Greek yoghurt (or whole egg mayo for a richer dressing)
- 2 tbsp garlic infused olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1–2 Haaseford Farms black garlic cloves, finely diced
- 2 tbsp finely grated parmesan
- Cracked black pepper, to taste
Method
1. Roast the broccoli
Preheat oven to 180–200°C (or use an air fryer).
Toss broccoli with olive oil, salt and pepper. Roast for 15–18 minutes until tender with lightly charred edges.
2. Make the flatbread shards
Brush flatbread lightly with olive oil. Bake for 6–8 minutes until golden and crisp. Allow to cool slightly, then tear into rustic pieces.
3. Make the dressing
In a bowl, whisk together all dressing ingredients until smooth and creamy. Taste and adjust lemon, pepper or black garlic as needed.
4. Assemble the salad
In a large bowl combine:
• Cos lettuce
• Warm roasted broccoli
• Flatbread shards
Drizzle over the dressing and gently toss to coat. Finish with shaved parmesan and cracked black pepper.
Serving Notes
• Best served slightly warm, with the broccoli fresh from the oven
• The dressing will keep for up to 3 days in a sealed container in the fridge
• Leftover dressing is also excellent spooned over poached eggs the next day
Variations
Chicken Caesar – Add sliced grilled chicken breast.
Salmon Caesar – Top with hot smoked or grilled salmon.
Vegetarian main – Add roasted chickpeas or white beans.
Why Black Garlic?
Black garlic is made by slowly fermenting fresh garlic until it turns dark, soft and sweet. The process removes the sharp bite of raw garlic and replaces it with rich savoury depth, giving this Caesar dressing its signature umami flavour without needing anchovies.
By: Haaseford Farms
