I received another CSA box with an unusual produce item that looked like scallions with a tiny green bulb at the end.
It was fortuitous: at a Greenmarket I found the item featured in an egg frittata sample to taste. I brought home the one-page recipe for the garlic scape dressing.
The person I served the salad to claimed the dressing I created was the tastiest he’d ever tasted.
This recipe is from thespruce.com:
Garlic Scape Dressing
2 garlic scapes, coarsely chopped
2 green onions, coarsely chopped
1 teaspoon honey
2 teaspoons Dijon mustard or similar brown mustard
4 tablespoons red wine vinegar
1 tablespoon lemon juice
1/8 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
Instructions (see my clarification below this):
In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.
Makes 1 cup.
The trick is to add a little olive oil, PUT THE LID ON the blender, and turn the blender on low. REMOVE the lid, pour in a little more olive oil, put on the lid, and repeat.
I couldn’t figure out which button on my blender was the “low” option so I used the puree button to blend the olive oil into the mixture.
Listen: using lemon juice by squeezing real lemons is preferable to using the lemon juice in a plastic container. The store-bought lemon juice contains sulfur dioxide.
Real lemons are plentiful in produce departments at food markets so I recommend buying lemons instead of the juice in a plastic container.
This salad dressing recipe takes about five to seven minutes to create. It’s a quick and easy recipe for salad dressing you can use with summer salads.
I happen to think that red leaf lettuce is delicious. If you ask me it tastes better than the usual ho-hum spring mix salad greens.
Organic or not, I urge you to give red leaf lettuce a try in the summer. One head of lettuce can sometimes last a single person two days.
Forget iceberg lettuce.