Grilled Garlic Scape Summer Salad

Course: Salad
Cuisine: Traditional
Featured Ingredient: Garlic Scapes
Servings: 4-6

Ingredients

• 1 1/2 cups flat-leaf parsley leaves and tender stems
• 1/3 cup fresh lemon juice from 2 lemons
• 1 tsp Dijon Mustard
• 2 garlic cloves
• 2 tsp table salt, divided
• 2 tsp black pepper, divided
• 2/3 cup plus 1 tbsp extra virgin olive oil, divided
• 1 bunch garlic scapes, trimmed
• 3 ears of corn
• 1 pint heirloom cherry tomatoes, halved
• 1/2 English cucumber, halved and sliced
• 1 1/2 tbsp fresh mint leaves

Instructions

1. Process parsley, lemon juice, Dijon, garlic, 1 1/2 teaspoons of the salt, and 1 teaspoon of the pepper in a food processor until well combined, about 1 minute. While food processor is running, slowly add 2/3 cup of the extra-virgin olive oil. Transfer lemony-herb dressing to a jar with lid; set aside. (The dressing can be made ahead and stored in refrigerator up to a week.)
2. Preheat a grill pan or outdoor grill to medium-high (400°F to 450°F). Toss garlic scapes and corn with remaining 1 tablespoon olive oil.
3. Grill scapes on preheated grill until tender and grill marks appear, 5 to 7 minutes. Grill corn, rotating, until grill marks appear, 8 to 10 minutes. Once corn is cool enough to handle, cut corn from the cob, and cut scapes into 1-inch pieces.
4. Combine corn, scapes, tomatoes, and cucumber in a large bowl. Toss with mint, 1/3 cup of the lemony-herb dressing, and remaining 1/2 teaspoon salt and 1 teaspoon pepper.

Source: https://www.myrecipes.com/recipe/grilled-garlic-scapes-lemony-herb-chicken-thighs