Grilled Garlic Scape Summer Salad
Our vendors are preparing for our annual Garlic Festival taking place August 10th& 11th, which means that garlic scapes are now popping up at Market. Scapes are a part of the garlic that if left on blooms into a flower. If they’re not cut they take away from the growth of the garlic bulb. This recipe uses those garlic scapes in a fresh and crisp summer salad that would pair great with some grilled chicken.
  • CourseSalad
  • CuisineTraditional
  • Featured IngredientGarlic Scapes
Servings
4-6servings
Servings
4-6servings
Ingredients
Instructions
  1. Process parsley, lemon juice, Dijon, garlic, 1 1/2 teaspoons of the salt, and 1 teaspoon of the pepper in a food processor until well combined, about 1 minute. While food processor is running, slowly add 2/3 cup of the extra-virgin olive oil. Transfer lemony-herb dressing to a jar with lid; set aside. (The dressing can be made ahead and stored in refrigerator up to a week.)
  2. Preheat a grill pan or outdoor grill to medium-high (400°F to 450°F). Toss garlic scapes and corn with remaining 1 tablespoon olive oil.
  3. Grill scapes on preheated grill until tender and grill marks appear, 5 to 7 minutes. Grill corn, rotating, until grill marks appear, 8 to 10 minutes. Once corn is cool enough to handle, cut corn from the cob, and cut scapes into 1-inch pieces.
  4. Combine corn, scapes, tomatoes, and cucumber in a large bowl. Toss with mint, 1/3 cup of the lemony-herb dressing, and remaining 1/2 teaspoon salt and 1 teaspoon pepper.
  5. Source: https://www.myrecipes.com/recipe/grilled-garlic-scapes-lemony-herb-chicken-thighs?utm_source=pinterest.com&utm_medium=social&utm_campaign=myrecipes&utm_content=20190627&utm_term=589758