Dishing Up the Dirt

Spring Salad with Garlic Scape Herbed Croutons

 

This salad is a beat the heat kind of salad. It’s simple, refreshing and perfect after a long and hot day in the fields. I haven’t posted a salad recipe on the blog in quite some time and this tasty number is definitely something worth sharing. Our CSA members are receiving beautiful salad greens, plenty of garlic scapes, an abundance of radishes, turnips and herbs (among other things) in their weekly boxes and this bright and flavorful salad is just the ticket on a hot spring evening. The greens are tossed in a refreshing lemon dijon dressing and the addition of a few hard cooked eggs makes this salad substantial enough to be eaten on its own. If you don’t have access to garlic scapes you can simply replace them with garlic cloves and the result will still be lovely.

Cheers from Tumbleweed Farm

 

Spring Salad with Garlic Scape Herbed Croutons

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 2-4

Croutons
  • 2 garlic scapes, roughly chopped
  • 1 1/2 teaspoons dried oregano
  • 1 1/2  teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • 1 baguette, cut into 3/2 inch cubes
Dressing
  • 1/2 teaspoon freshly grated lemon zest
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons minced dill
  • cracked pepper
Salad
  • 1-2 heads lettuce, leaves separated and washed
  • 3-4 radishes, thinly sliced
  • 2 salad turnips, thinly sliced
  • 1/4 cup fresh dill, roughly chopped
  • 4 hard cooked eggs, peeled and sliced in half
  • flakey sea salt
  • Black pepper

Preparation

  1. Preheat the oven to 350F. In a small saucepan heat the garlic scapes, herbs, salt, and the oil and simmer the mixture for about 5 minutes. Discard the garlic scapes. In a large bowl toss the bread cubes with the oil/herb mixture. Place on baking sheets and bake in the oven until golden brown and lightly crisp, about 12-15 minutes. Toss the bread halfway through cooking.
  2. Whisk together all the ingredients for the dressing and set aside.
  3. In a large salad bowl toss the lettuce leaves, radishes and turnips with the dressing. Add the croutons, dill and eggs. Sprinkle with flakey sea salt and fresh black pepper and enjoy.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary


Leave a Reply

4 thoughts on “Spring Salad with Garlic Scape Herbed Croutons

  1. Yankified says:

    I need to eat this now!!! Your photos of the dish show just how lavish and decadent the salad is…

    http://www.yankified.com

  2. Patti says:

    The combination of ingredients for the croutons has my mouth watering already. I agree with Yankified. I must have this salad

  3. Jeanette says:

    third in agreement – Yankifled and Patti said it – like I’m sitting eating the “picture” – WOW

  4. Elaine says:

    Yum…this makes me hungry just looking at it! Can’t wait to try this, especially the dressing..thanks for sharing !

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