Joe Woodhouse: Garlic Confit & Caesar Salad – A creamy, garlicky comfort / ベジタリアンレシピ ガーリックコンフィ、シーザーサラダ

What I Didn’t Know I Needed: Garlic Confit & Caesar from Scratch

So fun. And so delicious. I feel incredibly lucky to have come across these two recipes—“Garlic Confit” (p64) and “Confit Garlic Caesar Salad” (p67)—from More Daily Veg by @joe_woodhouse. They opened several new doors for me in both preparation and imagination.

About this magical Garlic Confit

There’s something deeply romantic about slow-cooked staples. Here, peeled garlic cloves are gently poached in olive oil with rosemary and bay leaf. The process is calming, even meditative—watching the golden bubbling oil, stirring occasionally, then cooling it down for later use in sauces, salads, or simply crushed on toast with cheese. I loved making this with a sense of care, and it’s now a permanent resident in my fridge.

About the Caesar Salad – Wow! of the dressing & Croutons

I’ve always loved Caesar salads but felt intimidated by the dressing part. This recipe, however, made the steps approachable—even delightful.

The garlic confit oil is whisked into a blend of egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce. Then comes the fun part—mashing confit garlic with a fork into the mix, grating in cheese. The result? A creamy, garlicky dressing that’s surprisingly mild. It doesn’t shout. It hums.

Even the croutons felt like a small triumph. I dried out a fresh bread loaf overnight, cut it with kitchen scissors, and toasted until crisp. Not perfect bread, but perfect enough results.

I’ve made this salad twice now. A third time is definitely happening.

Watch Small Videos on my Instagram Post

Visual Guide to the Recipe

Recipes & Ingredients

1.Garlic Confit

Serves: Makes ½ litre (1 pint) jar

Ingredients:

• 3 bay leaves
• 2 big sprigs rosemary
• 6 heads garlic (cloves separated and peeled)
• 250ml (8½fl oz) extra virgin olive oil
• Sea salt flakes

Steps:

1. Combine all ingredients in a medium saucepan. Gently poach over medium-low heat for 10–20 minutes until garlic turns golden and bubbling slows. Add salt.
2. Store submerged in oil in an airtight container in the fridge for up to 1 month. Great on toast, or in sauces/salads.

---

2. Garlic Confit Caesar Salad

Serves: 4 as a side

Ingredients:

• 200g bread, cubed (2–3cm)
• 50ml extra-virgin olive oil
• 1 heaped tbsp Dijon mustard
• 2 egg yolks
• 30ml (1fl oz) lemon juice
• A few dashes vegetarian Worcestershire sauce
• 2 tbsp garlic confit oil
• 8 cloves garlic confit (mashed)
• 100–150g hard cheese (grated)
• 2 heads romaine lettuce (trimmed, leaves separated)
• Sea salt and black pepper

Steps:

1. Preheat oven to 200°C (400°F). Toss bread cubes with oil and bake 10 mins. Shake and bake another 5–10 mins until golden.
2. In a bowl, whisk mustard, egg yolks, lemon juice, Worcestershire, and garlic oil. Season. Mash garlic cloves in and mix with grated cheese.
3. Toss cooled croutons and lettuce with dressing. Top with extra cheese and serve.

夢の自家製！ ガーリックコンフィと手作りシーザードレッシング

ベジタリアン料理本『More Daily Veg』の一品より。やさしい味わいの「ガーリックコンフィ」と、その風味を活かした濃厚シーザードレッシングに挑戦しました。

ガーリックコンフィは、にんにくをローズマリーや月桂樹と一緒にオリーブオイルで煮るレシピ。弱火で10～20分、ぷつぷつと泡が消えるまで火を入れ、黄金色になったら完成。瓶に保存して、パスタ、トースト、サラダなどに使える万能ストックです。

このにんにくを使って、卵黄、マスタード、レモン汁、チーズ、ウスターソースを混ぜたら、風味豊かでクリーミーなシーザードレッシングが完成。パンも自分でキューブに切ってオーブンでクルトンに。

香ばしくて旨味の詰まった一皿。何度でもリピートしたくなる味です！