Since this was the first year that I harvested garlic scapes, I decided to search for some recipes. I found one for salad dressing.  Now this recipe called for 4 tablespoons of red wine vinegar which I thought was a bit overpowering so I toned it down and added fresh parmesan cheese – all I have to say wow! Of course, every thing tastes even better with cheese.
Recipe:
- 2 garlic scapes
- 2 green onions
- 1 tsp honey
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- dash of kosher salt
- 1/8 tsp ground black pepper
- 1/2 cup extra virgin olive oil
- Parmesan cheese
Chop the green stem of the garlic scapes and green onions. Put all of the ingredients into a blender except for the olive oil and cheese and blend until smooth. Slowly add the olive oil. To be honest, mine was slightly chunky and still tasted good!
This recipe makes about 1 cup. Each day when I use it, I pour as much as I need in a ramekin and add about 1 tsp of parmesan cheese, stir and pour on the salad.   I sprinkle a bit more parmesan cheese over the dressing – why not! Parmesan cheese kicks it up a notch!
Here are the ingredients for this salad:
- various types of leaf lettuce
- bok choy
- tomatoes
- celery
- sugar snaps
- garlic scape salad dressing
Don’t forget to chop the veggies into small pieces. Give it a try!
You can find the original version of the recipe on southernfood.about.com.
