Recipe: Creamy Garlic Scape Dressing

The curly green stems that garlic plants send up in June and July have a mild flavour with a hint of garlicky bite. Eaten cooked or raw they are versatile and delicious. You can try a classic garlic scape pesto, throw them on the grill for a summer BBQ or use them wherever you might want a fresher, slightly sweet version of garlic's taste. Here I made a creamy yogurt salad dressing to compliment an early summer salad.


- lettuce
- radishes
- Hakurei turnips

- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp plain yogurt
- 1 tbsp water
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1/2 tsp salt
- 3-4 garlic scapes, chopped


1) Prepare salad ingredients and set aside in a salad bowl.

2) Coarsely chop garlic scapes and add to blender with other dressing ingredients and puree.

3) Check consistency of dressing while pureeing. If you prefer a creamier dressing, add a bit more yogurt, for a thinner dressing add some water. Extra dressing will keep in the fridge for up to 2 weeks.