Active Time: 25 Mins
Total Time: 50 Mins
Yield: Serves 6 to 8
This grilled scape salad is crisp, light, and refreshing—in other words, it tastes like summertime. Tomatoes, corn, cucumber, and other summer veggies covered in lemon-parsley dressing and fresh mint perfectly combine with a charred, juicy chicken thigh. Garlic scapes are in season in late spring and early summer. If you can’t find them at your local farmers’ market or produce stand, try an international grocery. Round everything out with a crusty loaf of bread and a glass of white wine.
- 1 1/2 cups flat-leaf parsley leaves and tender stems
- 1/3 cup fresh lemon juice (from 2 lemons)
- 1 teaspoon Dijon mustard
- 2garlic cloves
- 3 teaspoons table salt, divided
- 3 teaspoons black pepper, divided
- 2/3 cup plus 1 Tbsp. extra-virgin olive oil, divided
- 2 pounds bone-in, skinless chicken thighs
- 1bunch garlic scapes, trimmed
- 3ears of corn
- 1 pint heirloom cherry tomatoes, halved
- 1/2English cucumber, halved and sliced
- 1 1/2 tablespoons fresh mint leaves
How to Make It
Process parsley, lemon juice, Dijon, garlic, 1 1/2 teaspoons of the salt, and 1 teaspoon of the pepper in a food processor until well combined, about 1 minute. While food processor is running, slowly add 2/3 cup of the extra-virgin olive oil. Transfer lemony-herb dressing to a jar with lid; set aside. (The dressing can be made ahead and stored in refrigerator up to a week.)
Preheat a grill pan or outdoor grill to medium-high (400°F to 450°F). Sprinkle chicken thighs with 1 teaspoon each of the salt and pepper. Toss garlic scapes and corn with remaining 1 tablespoon olive oil.
Grill scapes on preheated grill until tender and grill marks appear, 5 to 7 minutes. Grill corn, rotating, until grill marks appear, 8 to 10 minutes. Once corn is cool enough to handle, cut corn from the cob, and cut scapes into 1-inch pieces. Combine corn, scapes, tomatoes, and cucumber in a large bowl. Toss with mint, 1/3 cup of the lemony-herb dressing, and remaining 1/2 teaspoon salt and 1 teaspoon pepper.
Grill chicken thighs on oiled grates 5 minutes per side, and then flip continuously until a thermometer inserted in thickest portion registers 165°F, about 5 more minutes. Drizzle each chicken thigh with 1 tablespoon of the dressing; serve with the salad.
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