Garlic scapes are one of the wonderful seasonal items that we’ve seen at the market in recent weeks. I wanted to highlight this beautiful treat by using it to dress a salad. This dressing will keep in the refrigerator for at least two weeks and is an easy way to enjoy this seasonal favorite of mine.
Garlic Scape Kombucha Dressing
I lightly dress a salad of seasonal greens with this vinaigrette and serve, topped with fried slices of haloumi cheese (recipe follows) or crumbled feta and a sprinkling of nasturtium petals. To make a vegan version of this salad, roast a tray of mixed root vegetables with a generous sprinkling of sea salt and some coconut oil and use in place of the cheese.
adapted from the Wholesome Cook
Using a wooden spoon, break up the milk into large curds and stir to separate the curds and whey. Transfer the curds and whey to a microwave-safe bowl, and allow to stand for 10 minutes.
Microwave the curds for 2 minutes, stir and microwave for two more minutes. If, at this point, the curds are elastic and slightly firm, continue to the next step. Otherwise continue microwaving in 1 minute increments until you have achieved the right texture.
Line a colander or large sieve with a few layers of cheesecloth, and place inside a large bowl. Strain the curds and whey, reserving 1/2 c. of whey for the brine. Sprinkle salt over the curds and work it into the cheese with your hands. Use 1/2 T. if you prefer a mild cheese, or 1 T. if you prefer a salty cheese.
Press the cheese into a rectangular container and place in the refrigerator to cool for up to an hour. Meanwhile, make a brine using 1/2 c. of whey and water with 1 T. salt.
Remove the cheese from the mold and place in a large container. Cover with the brine and refrigerate.
To serve, slice into thin pieces and fry in an oil-less pan until golden brown on each side.