Spring Salad with Garlic Scape Herbed Croutons

Ingredients:

Croutons

• 2 garlic scapes, roughly chopped
• 1 1/2 teaspoons dried oregano
• 1 1/2  teaspoons dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup olive oil
• 1 baguette, cut into 3/2 inch cubes

Dressing

• 1/2 teaspoon freshly grated lemon zest
• 2 Tablespoons freshly squeezed lemon juice
• 1 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 cup extra virgin olive oil
• 2 teaspoons minced dill
• cracked pepper

Salad

• 1-2 heads lettuce, leaves separated and washed
• 3-4 radishes, thinly sliced
• 2 salad turnips, thinly sliced
• 1/4 cup fresh dill, roughly chopped
• 4 hard cooked eggs, peeled and sliced in half
• flakey sea salt
• Black pepper

Preparation:

1. Preheat the oven to 350F. In a small saucepan heat the garlic scapes, herbs, salt, and the oil and simmer the mixture for about 5 minutes. Discard the garlic scapes. In a large bowl toss the bread cubes with the oil/herb mixture. Place on baking sheets and bake in the oven until golden brown and lightly crisp, about 12-15 minutes. Toss the bread halfway through cooking.
2. Whisk together all the ingredients for the dressing and set aside.
3. In a large salad bowl toss the lettuce leaves, radishes and turnips with the dressing. Add the croutons, dill and eggs. Sprinkle with flakey sea salt and fresh black pepper and enjoy.

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