Spring Salad with Garlic Scape Herbed Croutons
By Dishing Up the Dirt
A beat the heat kind of salad…perfect for a warm spring evening. Just sub garlic cloves if you don’t have scapes on hand!
Ingredients
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
Overview
Prep Time
15 minutes
Cook Time
15 minutes
Serves
2-4
Instructions
Step 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.
Step 2
Whisk together all the ingredients for the dressing and set aside.
Step 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
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
