Grilled Ramps With Sherry-Ramp Vinaigrette

Name: Grilled Ramps With Sherry-Ramp Vinaigrette
Yield: 4 Servings
Ingredients: 2 ramp bulbs, finely chopped; 1 tablespoon Sherry vinegar; ½ teaspoon Dijon mustard; ½ teaspoon honey; 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 8 ounces ramps

Claire Saffitz4 ServingsSource

ramps spring quick easy side dairy-free gluten-free vegetarian grilling easter

Grilled Ramps With Sherry-Ramp Vinaigrette

Ingredients

2 ramp bulbs, finely chopped

1 tablespoon Sherry vinegar

½ teaspoon Dijon mustard

½ teaspoon honey

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

8 ounces ramps

Method

Whisk together ramp bulbs, vinegar, mustard, and honey. Whisk in 2 Tbsp. oil; season vinaigrette with salt and pepper.

Prepare grill for medium-high heat. Toss ramps (including greens) with remaining 2 Tbsp. olive oil; season with salt and pepper. Grill, tossing often, until leaves and bulbs are lightly charred, about 1 minute. Serve drizzled with vinaigrette.