Posted on 16 August 2011 by

Cherry Tomato and Green Garlic Salad

By David Harbilas

Green garlic is something that has been around for a long time but has only recently become a trendy item on restaurant menus.

Also called garlic scapes, green garlic is the shoot of the garlic bulb that comes up in late spring.

It looks a little like the green portion of a leek, with a small bulb about a quarter of the way from the upper end, containing a flower.

It has a very mild garlic flavor and can be eaten raw or sautéed, and it makes a terrific base for aiolis, broths, and compound butters. This dish is less of a salad and more of a salsa, though it can be eaten on its own. As part of a more complicated dish it would serve as an elegant accompaniment, as with seared scallops and a rich balsamic syrup.

On its own, it could serve as a nice topping for brushcetta. Given the delicate flavor of the scapes, it is best to dress the salad as simply as possible, with a little lemon juice, a good quality extra virgin olive oil and salt and cracked pepper.

Makes 1 cup

  • 1 pint cherry tomatoes, quartered
  • 2 garlic scapes, cut on the bias in ¼ inch slices
  • 1 tablespoon lemon juice
  • 2 tablespoons good quality extra virgin olive oil
  • salt and pepper to taste

Combine all the ingredients in a bowl. It is best to serve the salad as soon as it is dressed, as the garlic will lose its flavor the longer it stays in contact with the lemon juice.

Bookmark and Share

Leave a Reply

Recent Comments