Danny Kim
If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.
Recipe information
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
Preparation
Step 1
Whisk together ramp bulbs, vinegar, mustard, and honey. Whisk in 2 Tbsp. oil; season vinaigrette with salt and pepper.
Step 2
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.
Nutrition Per Serving
Calories (kcal) 170 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 10
