After my last post, you might figure I’m a tad obsessed with Garlic Scapes. Well you figured right. Being a garlic lover, it’s only natural I would fall for the subtle garlic flavour of fresh young tender Scapes. The only thing not to love about them, is the shortness of the season.
This dressing recipe is reminiscent of my old Creamy Caesar Salad Dressing. It was always loaded with the wonderful taste of freshly crushed garlic cloves. My daughter says it has spoiled her for anything other than the ‘extra garlic’ version of bottled Caesar Dressing.
In addition to those cloves of garlic, my old dressing recipe called for a coddled egg. These days I worry about contamination more so than what I did back then. I no longer feel comfortable using half-cooked eggs. I suppose if those eggs came from my own chickens and I handled the eggs from nest to the kitchen, that would make all the difference.
This is the first time I’ve made a Caesar style salad dressing without eggs and it turned out not too bad. Not too bad at all. In fact, this dressing has become my latest obsession. I’ve made it about three times in the last week. I’m making almost daily trips to the Produce Store so I can keep the fridge stocked with fresh Romaine lettuce, fresh lemons and of course, Garlic Scapes.
I don’t even bother with the homemade gluten free cornbread croutons anymore…well, okay, I polished off the croutons and it’s been too hot in Vancouver for me to bake bread. So some Romaine lettuce, a bit of grated Asiago cheese (as opposed to Parmesan, personal preference) and this dressing. Perfect!
As soon as we get some cooler weather, I’ll risk heating the kitchen to make cornbread and post a Tutorial on how to make your own fresh gluten free cornbread croutons. Super easy. Not difficult at all and surprisingly not that time-consuming either. I leave my croutons to toast in a bit of butter on the back burner, shaking the pan a few times, while I prepare the rest of our meal. Easy!
The season for Garlic Scapes is short and it might be tough to find them now but you can still make this dressing. Just sub in a couple of smallish cloves of garlic. The garlicness will be more pronounced and the dressing won’t have this pretty shade of green but it will still be good.
Traditional Caesar Salads have anchovies but I don’t do anchovies. A google search came up with capers as a possible substitution. I think an even better substitution would be Crispy Capers. To make them, add a couple of teaspoons of capers (drained) and a dab of oil to a small frying pan. On medium heat, shake and stir the capers for a couple of minutes, until they are lightly toasted all over. Set aside to cool. Sprinkle over top of Caesar Salad just before serving.
Traditional Caesar Dressings often use Worcestershire Sauce. Canadian and British Lea & Perrins Worcestershire Sauce has malt vinegar, which contains barley. However, the Lea & Perrins Worcestershire Sauce in the United States is gluten-free, using spirit vinegar instead of malt vinegar. Not sure why, but it means that the Lea & Perrins Sauce we get here in Canada contains gluten, so it’s on the verboten list.
Worcestershire Sauce is tangy, fermented and has about a hundred ingredients, making it difficult to replicate. If you do a search, you will find recipes to make your own gluten free version but from what I read online, most people believe that the homemade version doesn’t come close to tasting like the real thing…maybe it’s because of the lack of fermentation?
I decided against attempting a copy-cat Worcestershire. Instead, I used yogurt because its tangy and creamy. I also added a touch of pure cider vinegar. You could add Thai Fish Sauce (I didn’t have any on hand), or maybe some gluten free Tamari Sauce (made from fermented soybeans). I haven’t tried either of those. I suggest you mix up the dressing with the listed ingredients. Taste it. If it seems as if it is missing something, then experiment by adding a little of this or that. At least that’s what I would do.
How long has it been since you’ve had a good Caesar Salad complete with crunchy croutons (gluten free of course)? For me, it’s been since…well, never. I’m not even sure if or where you can buy gluten free croutons? If you know, please tell.
Recipe: Creamy Garlic Scapes Salad Dressing
Summary: An egg free Creamy Caesar style salad dressing with the subtle garlic flavour of fresh young tender Garlic Scapes.
Gluten Free | Grain Free | Egg Free | Sugar Free | Vegetarian
*** Always refer to packaging labels for the most up to date allergy information
- 2 Tbsp garlic scapes (fresh, or frozen), coarsely chopped
- 1/4 Cup extra virgin olive oil
- 3 Tbsp plain unsweetened yogurt, or sour cream
- 1 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1/4 tsp cider vinegar
- 1/2 tsp fresh ground black pepper
- 1/4 tsp sea salt
- 1 tsp honey (optional)
- 1 head romaine lettuce, torn into bite size pieces
- 1 Cup gluten free croutons
- 1/4 Cup Asiago, or Parmesan cheese shavings
- 2 tsp capers
- In a small food processor, add chopped Garlic Scapes, pulse several times until finely chopped. You may have to scrape down the sides a couple of times to get even results.
- Add oil, yogurt, mayonnaise, lemon juice, mustard, vinegar, pepper, and salt. Process until creamy and smooth. Taste and add pepper and salt if needed, or if you’re feeling adventuresome, add about a half teaspoon of Thai Fish Sauce, or Tamari Sauce. Taste again, adjust as needed.
Garlic Scapes Caesar Salad
- Add lettuce to salad bowl, drizzle with dressing, toss. Drizzle with more dressing and toss again as needed.
- Top with cheese, gluten free croutons and capers. Best if served immediately.
Recipe by Laureen
- Store and refrigerate extra dressing for up to a week.
Please keep in mind that making substitutions will change the final outcome.
- Crispy Capers: To make, add a couple of teaspoons of capers (drained) and a dab of oil to a small frying pan. On medium heat, shake and stir the capers for a couple of minutes, until they are lightly toasted all over. Set aside to cool. Sprinkle over Salad just before serving.
Preparation time: 10 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Grain Free | Egg Free | Sugar Free
Number of servings (yield): 4
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.
This post is linked to the following events:
Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms
Gluten Free Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife
Make Your Own! Mondays hosted by Lea at Nourishing Treasures
Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free
Traditional Tuesdays hosted by Jessica at Delicious Obsessions
Tuesdays With a Twist hosted by Back To The Basics
Hearth and Soul Hop hosted by April at The 21st Century Housewife
Fat Tuesday hosted by Jill at Real Food Forager
The Mommy Club hosted by Crystal & Co
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
Healthy 2Day Wednesdays hosted by Rachael at Day2Day Joys
Allergy Free Wednesdays hosted by Tessa The Domestic Diva
Real Food Wednesday hosted by Kelly the Kitchen Kop
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet
Tasty Traditions hosted by Dina-Marie at My Cultured Palate
Whole Food Fridays hosted by Megan at Allergy Free Alaska
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Foodie Friends Friday hosted by Lois at Walking on Sunshine
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