I finally found ramps at the farmer’s market this week and I immediately came home and made this platter of deliciousness – roasted ramps with ramp vinaigrette. I ate it all myself and now I am hoping that they will bring more to the market or I will have to wait all the way til next spring to eat this again!
Roasting the ramps brings out the sweet earthiness of the ramps but also makes the greens crispy. Topped with this vinaigrette, inspired by a recipe I found on Bon Apetit’s webstie, this platter hits every note – crispy, salty, tangy – and will have you looking for ramps every time you go to the market.
Roasted Ramps with Ramp Vinaigrette
Roasting ramps bring out their earthy sweetness and makes the greens crispy!
Ingredients
Roasted Ramps
- 1 bunch ramps
- Olive oil
- Salt
Ramp Vinaigrette
- 3 ramp bulbs, thinly sliced
- 1/4 cup sherry vinegar
- 1 teaspoon grainy mustard
- 1 teaspoon maple syrup
- 1/4 cup olive oil
- Salt, a pinch
Instructions
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Preheat the oven to 400. Clean and trim the ramp bulbs. Toss with a little bit of olive oil and salt. Roast for 15 to 20 minutes until the bulbs are softening and the greens are crispy.
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To make the vinaigrette, thinly slice the ramp bulbs, and add them to a jar or salad dressing container. Cover with sherry vinegar and let sit to macerate for 15 minutes.
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Add the rest of the dressing ingredients and shake well.
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To serve, plate the roasted ramps and drizzle with vinaigrette.