Charred Ramp Vinaigrette

servings
Makes about 473 ml (2 cups)
prep time
15 minutes
cook time
30 minutes
Close-up of raw organic green ramps on a woven surface.

Recipe Image

Ramp vinaigrette can be used on fresh spring greens, pasta salad or even as a sauce for seared northern blackfish. It can be refrigerated up to six weeks

Ingredients

  • •10 wild ramps
  • •118 ml (½ cup) champagne vinegar
  • •Half a shallot, minced
  • •1 tablespoon Dijon mustard
  • •1 tablespoon honey
  • •237 ml (1 cup) olive oil, plus enough to coat
  • •Salt

Preparation

  1. Preheat grill on high. While the grill is heating, clean the ramps and pat dry on towels.

    Lightly drizzle olive oil over ramps and season with salt. Wipe off excess oil and lay whole ramps with leaves on grill. Flip ramps after 2 minutes, or when a black char has started to form. Grill on opposite side for 1 minute or until char has formed. Remove from grill and let cool.

    In a blender, combine the cooled charred ramps, vinegar, shallot, mustard and honey. With the blender on medium speed, add oil in a steady stream until dressing is emulsified. Season with salt to taste.

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spice blends & marinadesvegetarian

About the author

Chef Paul McComiskey grew up in a small farming community in Connecticut. His first position was running the kitchen at the Willimantic Brewing Company and Main Street Café. His passion for local and seasonal cuisine heightened when he joined the Altnaveigh Inn & Restaurant in Storrs, Connecticut as Chef de Cuisine. Later, he joined Weekapaug Inn as a sous chef, and in 2015 he joined Ocean House, in Rhode Island, in a new role as Food Forager.

Courtesy photo

Paul McComiskey

Paul McComiskey

Chef Paul McComiskey has a passion for local and seasonal cuisine.

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