Black Garlic Caesar Salad

Purée 3 oz. black garlic, peeled (about 6 cloves), ⅓ cup fresh lemon juice, and ¼ cup warm water in a blender until smooth. Add one 2-oz. tin oil-packed anchovy fillets, drained, coarsely chopped, 2 Tbsp. Dijon mustard, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 oz. Parmesan, finely grated (about ½ cup), and season with freshly ground pepper; blend until smooth. With motor running, gradually stream in ⅔ cup extra-virgin olive oil; blend until incorporated.

Place 4 heads of romaine lettuce, leaves separated, largest leaves halved crosswise, in a large bowl; drizzle dressing over as desired and toss to coat. (Save any remaining dressing for another use.) Transfer salad to a platter. Tear shiso leaves over (if using) and top with more Parmesan. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.