Carrot and Garlic Scape Salad Recipe
Carrot and Garlic Scape Salad Notes
Garlic scapes are the twisty green tops of young garlic that would eventually become the flowers if they weren't cut off. They are available for a brief time at spring farmer's markets.
- 3-4 garlic scapes, cut into 1 inch pieces
- 4 carrots, matchstick cut
- 1/2 teaspoon dried mint
- 3 tablespoons chopped scallions
- 1 tablespoon, plus more far garnishing, olive oil
- 1/4 teaspoon ground cumin
- 1/2 - 1 teaspoon aleppo pepper
- 1-2 tablepoons pomegranate molasses
Slice carrots into matchsticks. Place in a pot with water to cover by 2 inches. Add the dried mint. Bring to a boil, boil 3-4 minutes, drain and reserve.
Chop garlic scapes and put with boiled carrots and olive oil in a pan. Add cumin and aleppo pepper and saute 5 minutes. Remove to a bowl and chill.
When cold, toss with 1 tablespoon pomegranate molasses. Arrange on serving plates, scatter scallions on top of each serving, and drizzle with olive oil and remaining pomegranate molasses.
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