Tomato, Garlic Scape Pesto and Pan-Seared Cheese Salad

  • Preparation 20 MIN
    Cooking 10 MIN
  • Servings 4


Garlic Scape Aioli



Garlic Scape Aioli

  1. In a large bowl, whisk together the garlic scape pesto, lemon juice, mustard and egg yolk. Season with salt and pepper. Drizzle in the oil, whisking constantly. Cover and refrigerate until ready to serve.


  1. With the rack in the middle position, preheat the oven to 425°F (220°C).
  2. In a small bowl, combine 1 tbsp (15 ml) of the oil and with the garlic scape pesto. Season with salt and pepper.
  3. Place the bread slices on a baking sheet. Brush with the garlic scape and oil mixture. Bake for 8 to 10 minutes or until the bread is golden brown.
  4. Meanwhile, on a work surface, cut each cheese in half horizontally to get a total of 4 large slices. In a non-stick skillet over medium-high heat, brown the cheese in the remaining oil.
  5. Add the tomatoes to the bowl of aioli and toss well. Add the arugula and toss gently. Adjust the seasoning. Place a slice of seared cheese on each plate. Top with the salad and toasted bread.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 850  
Total Fat 65 g  
Saturated Fat 21 g  
Sodium (salt) 2475 mg  
Carbohydrates 34 g  
Fibre 2 g  
Protein 34 g