Carrot and Garlic Scape Salad

Name: Carrot and Garlic Scape Salad
Ingredients: 3-4 garlic scapes, cut into 1 inch pieces; 4 carrots, matchstick cut; 1/2 teaspoon dried mint; 3 tablespoons chopped scallions; 1 tablespoon, plus more far garnishing, olive oil; 1/4 teaspoon ground cumin; 1/2 - 1 teaspoon aleppo pepper; 1-2 tablepoons pomegranate molasses

Garlic scapes are the twisty green tops of young garlic that would eventually become the flowers if they weren't cut off. They are available for a brief time at spring farmer's markets.

Ingredients

3-4 garlic scapes, cut into 1 inch pieces
4 carrots, matchstick cut
1/2 teaspoon dried mint
3 tablespoons chopped scallions
1 tablespoon, plus more far garnishing, olive oil
1/4 teaspoon ground cumin
1/2 - 1 teaspoon aleppo pepper
1-2 tablepoons pomegranate molasses

Preparation Instructions:

Slice carrots into matchsticks. Place in a pot with water to cover by 2 inches. Add the dried mint. Bring to a boil, boil 3-4 minutes, drain and reserve.

Chop garlic scapes and put with boiled carrots and olive oil in a pan. Add cumin and aleppo pepper and saute 5 minutes. Remove to a bowl and chill.

When cold, toss with 1 tablespoon pomegranate molasses. Arrange on serving plates, scatter scallions on top of each serving, and drizzle with olive oil and remaining pomegranate molasses.

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