Center for Wine & Culinary Arts at Ocean House, Watch Hill, Rhode Island
This recipe for ramp vinaigrette can be refrigerated up to six weeks. Use it on fresh spring greens, pasta salad or even as a sauce for seared northern blackfish.
Featured in: Spring Foraging in New England
Ingredients
- •10 wild ramps
- •118 ml (½ cup) champagne vinegar
- •Half a shallot, minced
- •1 tablespoon Dijon mustard
- •1 tablespoon honey
- •237 ml (1 cup) olive oil, plus enough to coat
- •Salt
Preparation
Preheat grill on high. While the grill is heating, clean the ramps and pat dry on towels.
Lightly drizzle olive oil over ramps and season with salt. Wipe off excess oil and lay whole ramps with leaves on grill. Flip ramps after 2 minutes, or when a black char has started to form. Grill on opposite side for 1 minute or until char has formed. Remove from grill and let cool.
In a blender, combine the cooled charred ramps, vinegar, shallot, mustard and honey. With the blender on medium speed, add oil in a steady stream until dressing is emulsified. Season with salt to taste.
