Garlic Scape Salad with Shrimp
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.
Yield: 4 servings (as a side)
- 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)
- 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.