Garlic Scape Aioli with Market Crudités
Equipment
- Blender, food processor, or immersion blender or a bowl and whisk
- Knife
- Cutting Board
Ingredients
Farmers Market Ingredients
- 3-4 garlic scapes
- 1 fresh egg (yolk only)
- crudité vegetable: radishes, snap peas, kohlrabi, asparagus, cucumber
Pantry Staples
- 3/4 cup neutral oil avocado, canola, vegetable, grapeseed, sunflower or safflower
- salt to taste
Instructions
- Trim and chop the scapes. Blanch 1 minute in boiling water to mellow them, or leave raw for sharper bite.
- Blend the egg yolk, scapes, and a big pinch of salt into a paste (if not blending finely dice the scape before whisking).
- With the motor running (or whisking hard), drizzle the oil in a thin stream until thick and glossy. Taste and adjust salt.
- Cut the veg into dippable pieces. Blanch asparagus or snap peas 60–90 seconds if you want them tender. Arrange and serve.
Notes
Substitutions
- Scapes: green garlic
- Radishes: turnip slices, kohlrabi sticks
- Snap peas: snow peas, or blanched green beans
- Cucumber: whatever veg you can find!
- Egg-free version: skip the aioli and stir minced scapes into plain goat yogurt for a quick herb dip