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Garlic Scape and Shallot Vinaigrette

Hannah
A refreshing and easy way to enjoy those garden fresh garlic scapes! Great over a salad or used with fish or chicken as a marinade!
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Prep Time 5 minutes
Course Condiment, Marinade, Salad Dressing
Cuisine French, Greek, Italian, Mediterranean
Servings 2

Equipment

  • Narrow Container Large yogurt containers or tall cans work well too!
  • Immersion blender
  • Kitchen knife

Ingredients
  

  • 2-3 stalks Garlic Scapes
  • 1/2 juice Lemon
  • 1 tbsp White Wine Vinegar
  • 3 tbsp Olive Oil Neutral oil-avocado, grapeseed (not extra virgin) works best
  • 1-2 tbsp water if desired for consistency
  • 1/2 tbsp Dijon Mustard
  • 1 tbsp chopped Shallot
  • Salt and Coarse Black Pepper

Instructions
 

  • Remove 'flowers' from garlic scapes and cut into smaller pieces, about an inch long. Add to the container.
  • Slice shallot and add. Squeeze lemon, add white wine vinegar, mustard and olive oil. Seasoning with a bit of salt and pepper.
  • Using your immersion blender, blend until smooth (the choice of container here should be tall and narrow, to help liquid height as well as splatter when using an immersion blender). Add a splash or two of water if you'd like for thickness.
  • Enjoy on your favorite salad or as a marinade for fish or chicken!
Keyword Dressing, Fresh, Garlic Scapes, Healthy, Immersion Blender, Keto, Lemon, Low-carb, Marinade, Shallots, Vegan