Market Salad with Black Garlic Vinaigrette

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a salad of fresh, seasonal ingredients tossed in a black garlic vinaigrette

  • Author: Kayla Howey



Black Garlic Vinaigrette

  • 1 oz black garlic
  • 1 oz honey
  • 1 tbsp prepared horseradish
  • 2 tbsp apple cider vinegar
  • ¾ cup safflower oil
  • 1 tsp salt, or more if needed


  • 12 heads butter lettuce (depending on the size)
  • 1 watermelon radish
  • 6 oz French green beans, trimmed and halved
  • 1 avocado
  • 8 purple asparagus stalks, peeled
  • red sorrel leaves
  • basil flowers


Black Garlic Vinaigrette

  1. Combine all the ingredients in a blender and blend until smooth and emulsified. Taste and adjust the salt if needed. Let the vinaigrette sit for at least 30 minutes so the flavors can intensify.


  1. Trim the butter lettuce and roughly chop or tear it into pieces. Work gently with the lettuce so it doesn’t bruise. Peel the watermelon radish and thinly shave it on a mandolin. Trim the French green beans and slice them diagonally in half. Dice or slice the avocado. Slice four of the asparagus into ¼-inch coins. Continue to peel the other four to create thin strands.
  2. Arrange the lettuce and vegetables onto a plate. Garnish with the red sorrel leaves and basil flowers. Drizzle the black garlic vinaigrette over top.


  • You can make this salad with any fresh, seasonal lettuces, vegetables, or fruits you find at the farmer’s market. You can also add other ingredients such as toasted nuts, fresh cheeses, or dried fruits.