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.
In a small skillet over moderate-low heat, add in 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 and salt and freshly cracked pepper to taste. 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
