Pickled Garlic Scape and Radish Salad with Green Goddess Dressing Recipe

Pickled Garlic Scape and Radish Salad with Green Goddess Dressing

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An herby Green Goddess dressing is the creamy, rich counterpoint to the pickled garlic scapes and peppery radishes in this springtime salad.

By Jason Barwikowski

Updated on July 20, 2023

Tested by

Food & Wine Test Kitchen

Pickled Garlic Scape and Radish Salad with Green Goddess Dressing — Photo:
Eva Kolenko

Total Time:

20 mins

Servings:

4 servings

Refreshing, tangy, and light, this simple salad highlights pickled aromatics and tender greens coated in a creamy, herb-forward dressing made with both buttermilk and sour cream. Macerating raw shallots in red wine vinegar highlights their natural sweetness and mellows any sharpness, making them a natural complement to the garlic scapes and tender butter lettuce. The recipe is from chef Jason Barwikowski of Hiyu Wine Farm in Hood River, Oregon.

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Ingredients

6 large radishes, thinly sliced (about 3/4 cup)
1 small shallot, finely chopped (about 2 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon fine sea salt, divided, plus more to taste
3 ounces pickled garlic scapes pieces (see Note), patted dry, divided, plus 2 tablespoons brine
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup loosely packed fresh dill fronds
1/4 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons loosely packed fresh tarragon leaves
1/4 teaspoon black pepper
1 1/2 tablespoons chopped fresh chives
1 (4- to 6-ounce) head butter lettuce, leaves separated (about 8 loosely packed cups)
1 tablespoon extra-virgin olive oil

Directions

Stir together radishes, shallot, red wine vinegar, and 1/4 teaspoon salt. Let mixture stand at room temperature 15 minutes, and drain.
Meanwhile, heat a small cast-iron skillet over high until very hot. Add three-fourths of the garlic scapes, and cook, pressing down with a spatula and flipping once, until scapes are charred in spots, about 1 minute per side. Remove from skillet, and transfer to a cutting board to let cool slightly.
Coarsely chop charred garlic scapes, and transfer to a blender. Add buttermilk, sour cream, dill fronds, parsley leaves, tarragon leaves, pepper, pickled garlic scape brine, and 1/2 teaspoon salt. Process until smooth, about 30 seconds. Stir in chives, and season with additional salt to taste.
Finely chop remaining one-fourth of garlic scapes, and toss together with lettuce leaves, radish-shallot mixture, olive oil, and remaining 1/4 teaspoon salt in a large bowl. Divide evenly among 4 plates, and drizzle each with 2 tablespoons green goddess dressing. Reserve any remaining dressing for another use.