With spring in full swing, the markets are brimming with green shoots, and of all the vegetal delights the season brings, garlic scapes may be my favorite. As the name implies, these are the tender stems of the garlic plant that lead up to the flower. They taste only mildly of garlic, and they're more like a sweet version of asparagus in texture.
They're delicious in stir-fries, but I also love having them boiled and added to salads. This particular salad is currently one of my favorites, and the sweet scapes are paired with tender Bibb lettuce and silky smooth cubes of marinated tuna.
Oyster sauce might not be the first thing that comes to mind as a dressing for salad, but paired with some black vinegar and oil, it makes for a dressing that's packed with umami while skating the line between savory and sweet. This makes the sauce well suited for any salad or plate of veggies that has some substance to it.
- 120 grams Bibb lettuce
- 100 grams garlic scapes trimmed and cut into 2-inch pieces
- 150 grams tuna sashimi quality cut into small cubes
- 3 tablespoons vegetable oil
- 1 tablespoon black vinegar
- 1 tablespoon oyster sauce
- ¼ teaspoon salt
- Gently tear the lettuce up with your hands and put the leaves in a bowl of cold water to crisp.
- Bring a pot of water to a boil and cook the garlic scapes until they are tender and sweet (about 7 minutes). Drain and rinse with cold water to chill.
- Whisk the oil, vinegar, oyster sauce, and salt together in a bowl. Then add the tuna stir to combine. Let this marinate in the fridge for at least 15 minutes.
- When you're ready to serve the salad, drain the lettuce and spin in a salad spinner to dry. Add the lettuce and garlic scapes to the tuna and toss to coat everything with the dressing.