Until I started growing hardneck garlic varieties a few years ago, I don’t think I had ever eaten a garlic scape before. But as I found out, if you grow hardneck garlic you will get scapes, and if you eat them you will find out how tasty they are. And next you will start looking for ways to use them.
Around here, garlic scapes seem to show up just about the time that asparagus is winding down. Which means, we have a new favorite thing for a while! The scapes find their way into lots of things, like frittatas, pasta dishes, and in Garlic Scape Pesto. They are just too good to not do something with them. They are also good grilled, or in stir-fried dishes.
But my new favorite thing to do with garlic scapes is to make salad dressing with them. I got the recipe from fellow blogger and gardener Daphne, who shared her recipe a couple of years ago.
Usually I change a recipe, you know, tweak it a bit somehow. But in this case Daphne’s recipe is wonderful as-is. I do make it with an immersion blender, which I find is easier than using a food processor. And I do use white wine vinegar, instead of balsamic vinegar. With the honey I find that it is plenty sweet for me. And speaking of honey, this recipe is a good excuse to use some of our own honey, as well as some of our homemade Spicy Brown Mustard.
This salad dressing has a lovely green color, and a sweet-tangy taste. Of course it’s garlicky too, but it’s not as ‘over the top’ as you might think. This dressing should keep in the refrigerator for a few days, but I have no experience with that since we always eat it up so quickly!
Daphne’s Garlic Scape Salad Dressing Print This Recipe
a recipe from Daphne’s Dandelions
1 oz garlic scapes (peel scapes if skin is tough)
1/4 cup olive oil
1/4 cup white wine vinegar
1 Tbs honey
1 Tbs dijon mustard
1/4 tsp salt
1. Place all ingredients in blender or food processor and process until garlic scapes are well chopped and mixture is smooth. Or use immersion blender like I usually do.
Nutrition (per serving): 151 calories, 120 calories from fat, 13.7g total fat, 0mg cholesterol, 194.3mg sodium, 22.8mg potassium, 7.8g carbohydrates, <1g fiber, 4.4g sugar, <1g protein, 17.6mg calcium, 1.8g saturated fat.