Ramps are perennial bulbs that sprout aromatic leaves with a tantalizing flavor.
Ingredients
Sauce:
- 4 medium ramp bulbs, cleaned and finely chopped
- Juice of ½ lemon
- ½ tsp of freshly grated ginger root
- 1 tsp honey
- 1 tsp mustard (Dijon preferred)
- ¼ cup of sherry
- 3 Tbsp extra virgin olive oil
- Sea salt & freshly ground pepper to taste
RAMPS:
- 3 Tbsp extra virgin olive oil
- Sea salt & freshly ground pepper to taste
- 15-20 whole ramps, cleaned with greens attached
- ½ tsp. grated lemon zest, reserve for garnish
Preparation
SAUCE DIRECTIONS
In a small bowl, whisk together ramp bulbs, lemon juice, ginger, honey, mustard, sherry and olive oil. Salt and pepper to taste. Let it rest while you prepare the ramps for grilling.
RAMPS DIRECTIONS
In a separate dish, toss the whole ramps with olive oil. Salt and pepper to taste. Grill the whole ramps in a grill topper or wok, turning often, until they become slightly charred. Remove from heat and place in serving platter or bowl. Whisk the sauce again and drizzle on the grilled ramps. Sprinkle with lemon zest and serve.
