Did you know you could eat onion scapes? Do you know what an onion scape is? I didn’t until recently!
This is the first year I have grown onions, and I didn’t know they got scapes, so when they appeared, I did a quick internet search to see if I could eat them. Not only are they edible, but it sounds like it helps redirect energy to the root if you cut them off. Win win!
Apparently, they are really good roasted, grilled or in ground up in things like pesto. I will have to try that next time. but I had been wanting to make a salad, that I love, that I usually put green onions in. My green onions aren’t ready yet, so I decided to just use the onion scapes raw.
I planted lots of radishes this year, since I realized how much I loved them last year and have been succession planting them so they will be ready at different times. This batch of radishes is from my second planting already. I need to plant more!
The dressing is super simple.
Honey Mustard Vinaigrette:
1/4 cup Dijon Mustard
1/4 cup Honey
3/4 cup Cider Vinegar
3/4 cup olive oil
Mix all the ingredients, besides the olive oil, in a blender or food processor. Drizzle in the olive oil slowly as the ingredients mix to add thickens and prevent separation.
Obviously, you can adjust this recipe to make more or less dressing, but I like this amount because it makes 2 cups exactly and fits perfectly in a pint size mason jar.
For the salad I used red lettuce, spinach and mustard greens from the garden.
Matt and I also made a grilled pizza to go with the salad. This is a standby of ours that is also from Willi Galloway’s blog Diggin Food (Can you tell I like her blog? Thanks Willi!). If you have never made a pizza on the grill, read her recipe and instructions. It’s easier than it looks. We don’t make our own dough, since we usually are making a bunch of other stuff from scratch. We just buy it at Trader Joe’s. My only advice is, if you are going to buy the Trader Joe’s dough, buy it close to when you are going to use it. It seems to get stickier the older it is. Also, use plenty of flour, so it will slide easily of the pan. We just use the pan to flip it right onto the grill. It works pretty well and the dough holds it shape better. Also, make sure the grill is well oiled.
We usually make two pizzas, one with a red sauce and roasted veggies (usually garlic and red pepper) and one with olive oil and braised greens (usually Swiss chard). This time our greens topping was braise mustard greens, since my Swiss chard is still little and my Mustard greens are exploding right now. I love braised mustard greens on their own, but I have to say the Swiss Chard goes better with the pine nuts and goat cheese and on the pizza. Oh well, it was a good experiment!