Zucchini Ribbon and Radicchio Salad with Warm Garlic Scape Oil

June 28, 2019

Serves: 2
Cook: 5

Not sure what to do with your garlic scapes? Cook them briefly in a little bit of oil and drizzle it over a fresh summer salad. The hot oil slightly wilts the zucchini and provides a punchy bite to the whole dish.

1 zucchini, ribboned
1 summer squash, ribboned
1 cup shredded radicchio
2 tablespoons crumbled feta
¼ cup ricotta
2 tablespoons extra-virgin olive oil, divided
2 garlic scapes, thinly sliced
¼ cup bread crumbs
Kosher salt, to taste
Freshly ground black pepper, to taste
Red chili flakes, to taste

Combine zucchini, squash, radicchio, and feta in a large bowl.

Spread ricotta on a large plate and top with zucchini mixture.

Heat 1 tablespoon oil in a small skillet over medium high heat. Add garlic scapes and cook until slightly wilted and fragrant, about one minute. Drizzle hot oil over zucchini mixture. In the same skillet, add remaining 1 tablespoon of oil to skillet. Add breadcrumbs and toss until golden brown and crumbly, about 8 minutes. Crumble over salad, season with salt and pepper, and serve immediately.

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