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.

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