Garlic Scapes are now in season. Take advantage of the sweet and mild stalks with Marc Matsumoto's recipe for garlic scape salad in a full post on the Fresh Tastes blog.
5 ounces garlic scapes, tough bottoms trimmed and cut into 2" lengths
1/2 head of butter leaf lettuce roughly torn
4 ounces shrimp, shelled and cleaned
1 tablespoon oyster sauce
1 1/2 tablespoons vegetable oil
1 teaspoon toasted sesame seeds
1/2 teaspoons soy sauce
salt to taste
cilantro (optional)
Directions
Slice the shrimp in half lengthwise. Prepare a medium bowl filled with ice water.
In a separate bowl, add the lettuce and fill with cold water. The lettuce will absorb the cold water, making them crisp.
In a large bowl, whisk together the vegetable oil, oyster sauce, sesame seeds and soy sauce to make the dressing.
Bring a pot of salted water to a boil, and then add the garlic scapes. Boil until tender (about 5 minutes). Remove the garlic scapes from the water with a slotted spoon and plunge in the ice water to stop the cooking and set the color.
Add the shrimp to the boiling water, and cook until the shrimp has changed color (about 30 seconds to 1 minute). Transfer to the ice water to stop the cooking.
Drain the scapes, shrimp and lettuce, pat dry with paper towels (or use a salad spinner) and add to the dressing. Toss to coat, then salt to taste if needed. Plate the salad, garnishing with cilantro.
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