« Back to the list

Green Pea and Garlic Scape Salad


Soups and Salads


Chef/owner Ben Mueller of Birch Street Kitchen



Garlic scapes are one of my favorite ingredients in the early summer/ late spring because they are so often overlooked by both farmers and chefs. They are actually the flowering stalks of garlic that pop up above the ground in the spring.

Go to a good farmers market or produce stand to obtain the scapes. They resemble chives or scallions but have a much thicker, heartier stalk with a curl at the top, but a taste of garlic.

Number of Servings

Serves two as small salads or four as a side dish


1/2 cup of fresh peas, shelled (or frozen)
5 garlic scapes
2 cloves garlic
1/2 cup whole almonds
10 sprigs of fresh mint from the garden, chopped fine
1/8 cup of good quality extra virgin olive oil
Small chunk of Parmigiano Reggiano cheese, shaved
Juice of half a lemon
Salt and pepper

Preparation - Directions

Chop the almonds into small pieces, then toast dry over medium heat for a minute in a skillet, stirring constantly, until golden brown and aromatic. 

Cut the garlic scapes into small rings on the bias. Mince the garlic cloves as finely as possible.

Heat up the olive oil over medium heat, add the chopped scapes, and sauté until they start to become soft. Add the peas, minced garlic and almonds and sauté until aromatic and heated throughout. Squeeze the juice of the lemon and salt and pepper to taste.

Transfer to a mixing bowl, add the mint and cheese, stir, then serve. 
Edit ModuleShow Tags