Cooking lettuce doesn't make it more watery and wan; on the contrary, it deepens the greens' flavors, bringing out the peppery notes that characterize lettuce's more assertive cousins like watercress and radicchio.
'garlic scapes' on Serious Eats
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.
I have an affinity for garlic scape pesto that borders on the unnatural. Although I've previously suggested to you that there are at least seven worthwhile things to do with garlic scapes, the truth is that I rarely care to do anything with them myself besides whiz them with nuts, cheese, lemon, and olive oil in a food processor and eat them with a spoon. This inclination may be due to the fact that, in my heart of hearts, I seem to believe that I invented garlic scape pesto.
Around for just a short season, garlic scapes are one of those ingredients that you'll probably only find from a local farmer. Curly and funny-looking, the sprouts are harvested when tender and young and have become a rather popular ingredient in stir-fries and, in this case, as the base for a unique kind of pesto. The flavor of the scape is garlicky but not nearly as pungent as the bulb growing beneath.
Scapes are to garlic as fusilli is to rigatoni: the crazy-bastard college buddy who never really embraced adulthood. But they're more than that, too. With their substantial heft and a flavor that mellows dramatically when cooked, they're vegetable, aromatic and herb all in one. Check out these scapely suggestions, and share your own favorite uses for scapes in the comments.
While at the market this weekend I picked up a giant handful of garlic scapes, the rather beautiful garlic flower that looks a bit like a pig's tail—they were too inexpensive and attractive to pass up. I knew I wanted...