In Season <span class="colon">::</span> Ramps & Warm Ramp Vinaigrette

April20

In Season :: Ramps & Warm Ramp Vinaigrette

You know spring's in full swing when ramps hit the greenmarket and grocery stores. A type of wild garlic/spring onion, ramps are some of the first spring produce to poke their way through the ground as the weather warms. Get them while you can as they're only around for about 4 to 6 weeks. Grilled or sateed they'll add a distinct garlic/scallion/onion flavor to pastas, eggs, pizzas (Mario Batali's king for this one) and more. I had them simply raw last week at Northern Spy paired with beef tartare, seriously unbelievable.
Earlier this week, I chose a less traditional path for these little leafy onions and did up a warm ramp vinaigrette for simple spring lettuces. A lovely and light starter for my family's Passover meal, but it'll make any meal a bit more intriguing.

Ramp Vinaigrette

Ingredients

1 small bunch of ramps, minced

1/2 shallot, minced

1 to 2 tablespoons of red wine vinegar

2 teaspoons honey

4 to 5 tablespoons of extra virgin olive oil

salt and freshly cracked pepper

Directions

In a small skillet over moderate-low heat, add all ingredients and bring the vinaigrette to a simmer and lower the heat to stay warm and reduce slightly. Serve over fresh, crisp greens like red and green baby romaine.

image :: pinterest via Laurel Messina

TAGS: spring, salad, ramps

posted: 04.20.11

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MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.