Roasted Garlic Scapes SALAD with Kohlrabi
This recipe for Summer Salad with Roasted Garlic Scapes, Kohlrabi, and Radishes is easy to follow. It is a refreshing dish that bursts with seasonal flavors and textures. You may have seen wild-looking tangles of garlic scapes at your local farmers’ market. These thin, curly, vibrantly green stalks come into season in late spring and early summer, often sold in bunches. Garlic scapes are the stalks that grow from the bulbs of hardneck garlic plants. If left unharvested, the scapes eventually bloom flowers when the garlic plant fully matures. However, the scapes are usually harvested before they flower, so the garlic plant can channel all its energy into producing the most flavorful bulbs. The resulting scapes taste mild and sweet, like chives or scallions, but with an unmistakable garlicky flavor that’s softer than its bulbous counterpart.
Raw garlic scapes are crunchy, similar to green beans or asparagus. You can eat scapes raw or cooked, whole or chopped. Prepping them is easy: simply trim and discard the stringy tip of the scape, then cut crosswise into tiny coins or string bean-like stalks. You can use garlic scapes in the same way you use garlic or scallions, although there’s hardly a wrong way to enjoy these tasty tendrils.
Next time you’re at the farmers’ market, pick up a bunch—they’ll keep it in a plastic bag in the refrigerator for weeks. This refreshing salad has minimal ingredients: fresh radishes, kohlrabi, cherry tomatoes, and arugula. Use freshly squeezed organic lime or lemon juice, organic extra virgin olive oil, and freshly grated Parmesan for the best results. The salad tastes great at room temperature and goes perfectly with baked tofu. If you are a pescatarian, the salad is an ideal companion to scallops or your favorite fish. It is a delicious and healthy option that will not disappoint!
Roasted Garlic Scapes Salad with Kohlrabi
Ingredients
- 10-12 garlic scapes
- 2 small kohlrabi roots cut in half and sliced into thin half circles
- 6 red or pink radishes sliced thinly
- 2 tbsp olive oil extra virgin
- 2 tbsp freshly grated Parmesan
Instructions
- The entire garlic scape is edible, and whole scapes can be used in pestos, sauces, and other dishes. When cooked, they taste mild and sweet with a hint of garlicky flavor but not as strong.
- I decided to chop them into two-inch stalks and quickly stir-fry them in two tablespoons of extra virgin olive oil.
- A sprinkle of fresh lime juice and grated Parmesan will finish this lovely salad for two. Salt and pepper can be added to taste, but Parmesan will suffice if you are on a low-sodium diet. This simple medley of fresh summer vegetables makes me feel better about (almost) everything.
