Keep It Fresh with Garlic Scape Salad

With farmers markets around the country in full swing, a look around your local market will probably reveal all manner of colorful produce that youd never see in a supermarket. The long twisting tendrils of garlic scapes are one of the more unusual items that show up around this time and if you happen to see them, get them while you can. The pungent green stalks are the stems of the garlic plant and are best eaten while theyre still young and tender. Theyre tamer than the bulbs, and when cooked they become sweet, with a texture similar to asparagus. Garlic scapes are a delightful addition to stir-fries and pastas, but I love simply boiling them in salted water and having them in a salad. It makes for a unique appetizer or side, but its also hearty enough that you could have this as a meal with a slice of crusty bread. The savory oyster sauce dressing gives the salad a wonderful depth of flavor with a pleasant sweetness and lingering umami. Since the oyster sauce is the star ingredient, try and find one that actually contains oysters as many of the cheaper ones rely on MSG and artificial flavors to mimic the flavor of the tasty bivalves. Because the scapes tend to be pretty fibrous, they require a bit more cooking time than other vegetables, but for your patience, youll be rewarded with tender sweet stalks that are mildly perfumed with garlic.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.