Charred Garlic Scape Salsa Verde

What exactly are Garlic Scapes? Chances are you've never come across this unusual find in your produce section.  Garlic Scapes are the plant stalks that shoot above ground from the garlic bulb below and are often trimmed away to encourage the bulb's growth.  These shoots taste just like their well-known big brother bulbs and can be used in recipes much the same way.  Noel worked with food stylist George Dolese on this series of photos documenting a Salsa Verde recipe using roasted Garlic Scapes.




Charred Garlic Scape Salsa Verde

Ingredients:

  • 6 garlic scapes, rough end trimmed and discarded
  • 1 lemon, sliced in half
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper

 

To finish:

  • 3 anchovy filets, finely chopped
  • 1 tablespoon capers, finely chopped
  • 1 Fresno chili, seeded and finely chopped
  • 1/4 cup chopped parsley
  • 1/2 cup olive oil
  • Sea salt and freshly ground black pepper

 

 

Blanch the garlic scapes for 30 seconds in boiling water and shock in an ice water bath to stop the cooking. Drain and pat dry with a paper towel. Rub the garlic scapes and lemon halves with the 2 tablespoons of olive oil and season with salt and pepper. Lightly char the garlic scapes and lemon halves over a medium fire or over an open flame gas burner. Set aside to cool.

 

Chop the garlic scapes into 1/8-inch pieces and combine with the anchovy filets, capers, Fresno chili, parsley, olive oil, and juice from the charred lemon halves. Season with the salt and pepper. Serve as a condiment with roasted or grilled chicken, beef, pork, or seafood.

Recipe Courtesy of George Dolese