Early Summer Vegetable Salad with Creamy Garlic Scape Dressing

Early Summer Vegetable Salad with Creamy Garlic Scape Dressing

Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings



  • 3 local garlic scapes
  • ½ cup mayonnaise
  • ¼ cup local 2% milk
  • 3 tablespoons local grated Parmesan cheese
  • 1 teaspoon lemon juice
  • Kosher salt and pepper


  • 2 medium local beets chioggia, golden, white or red, ends removed and peeled
  • 1 head local leaf lettuce torn into large pieces
  • 5 small or 2 medium local carrots shredded
  • 2 ounces local blue cheese crumbled
  • 2 tablespoons finely chopped pistachios



  • Cut garlic scapes up into small pieces. Place in a food processor and blend until finely chopped. Add mayonnaise, milk, Parmesan cheese and lemon juice. Blend until well combined. Pour into a small bowl and season with Kosher salt and pepper. Set aside.


  • Using a mandolin or a sharp knife,cut beets into thin slices.
  • Pile leaf lettuce onto a serving platter. Arrange beet slices in a single layer, overlapping slightly. Scatter with shredded carrots, blue cheese and pistachios. Season with Kosher salt and pepper; drizzle with reserved dressing before serving.


Local Sources
Sullivan Family Farm
Keyword garlic scape, salad, vegetables

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