With garlic scapes abundant at the farmers' market right now, I'm using them in all sorts of dishes and sauces, like this Garlic Scapes Vinaigrette Dressing.
The garlic scapes add an unexpected crunch and bright, garlicky-oniony flavor to any salad.
WHAT ARE GARLIC SCAPES?
Garlic scapes are fresh at the farmers’ market from late spring to early summer. Scapes are the green shoots that grow up out of the garlic plant.
Cutting the shoots increases the yield of garlic bulbs, which are ready for harvest about 2 months after the scapes.
As far as flavor, scapes have a milder garlicky taste with a hint of scallions. They also have a nice, crunchy texture.
How to make garlic scape vinaigrette
For Garlic Scapes Vinaigrette Dressing, I thinly slice the scapes and mix them with red wine, olive oil, mustard, salt, pepper, and herbs.
This dressing is a simple matter of throwing all of the ingredients into a jar and shaking. Keep the dressing in the refrigerator for up to a week.
It's wonderful to have a jar of dressing in the refrigerator. Pull it out, bring it up to room temperature, and give it a good shake.
It's not just for salads! Garlic Scapes Vinaigrette Dressing would also be delicious on meat and fish—or as a dipping sauce for bread.
Hurry to the farmers' market and get your garlic scapes before they're gone for the year!
Keep in mind that scapes are a great substitution for garlic or scallions in a whole array of dishes. Stir-fry, potato salad, pesto, and more. I've included a few additional ideas after the recipe.
I hope you love this seasonal twist on salad dressing.
Garlic Scape Vinaigrette
This kicked-up version of mustardy red wine vinaigrette gains a whole new level of complexity from the addition of garlic scapes. It couldn't be simpler: just add all ingredients to a jar with a tight-fitting lid and shake well. Keep extras in the refrigerator for up to a week: the flavors deepen after sitting for a day or so.
- ¾ cup good-quality extra virgin olive oil
- ¼ cup red wine vinegar or balsamic vinegar
- ½ teaspoon yellow mustard, (or use Dijon)
- 1 tablespoon finely sliced garlic scapes
- ¼ teaspoon Salt, (or to taste)
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon fresh or dried herbs, (use your favorite dried herb mix or finely chopped fresh herbs. Optional)
- Add all ingredients to a jar with a tight-fitting lid and shake well. I recommend letting the dressing sit for at least a day to allow the flavors to meld. Store in the refrigerator for up to a week. You can double up on your garlic scapes by adding thin slices to the salad. The difference between the raw and marinated scapes adds an entirely new depth of flavor. Enjoy!
- If you store the dressing in the refrigerator, bring it up to room temperature. Then give it a good shake before using.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
|Vinaigrette: the easiest salad dressing! Here are a few variations you'll love.|
|Garlic Scapes Pesto: use your garlic scapes in place of garlic in this recipe for a vibrant seasonal variation on the classic sauce!|
|Traditional Potato Salad: using garlic scapes in place of scallions is a great seasonal riff on the classic potato salad everyone loves.|
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