Spring Rampage

     Apparently right now all the professional chefs in those expensive restaurants are scrambling to get their hands on the avant garde Spring ingredient for their masterful creations.  Ramps are in high demand as they poke through the woodland soil of the northeast United States.  The major difficulty acquiring the relative of the lily family that includes onions and leeks is that ramps are not grown commercially.  They are truly a native wild species.

     And it's no wonder that the seasonal vegetable is center stage.  Ramps are so versatile and can be included in a wide variety of dishes. In my research I came across some very creative uses for the pungent plant.  Consider this list:

Ramp Pesto Salad                                           Crostini with Sauteed Ramps
White Cheddar Grits with Grilled Ramps     Pickled Ramp Bulbs
Chilled Ramp & Watercress Soup                 Ramp Carbonara
Spring Risotto: Asparagus, Peas & Ramps   Rustic Ramp Tart
Buttermilk Ramp Biscuits

     But perhaps my favorite recipe is the one simply named Assertive Green Salad.  Along with the recipe that I have included is a footnote that states, "There is nothing bashful about this salad...it's full of assertive greens, hence the title."

Assertive Green Salad

Salad

3 strips bacon, preferably pastured and preservative-free

8 ramps, bottom white parts only

4 cups chopped organic dandelion greens

1 cup chopped organic parsley

3 tablespoons Cashel Blue Irish Farmhouse cheese

Dressing

juice from 1/2 fresh lemon, preferably a Meyer lemon

1/4 cup best olive oil

1/2 teaspoon Dijon mustard

2 ramps, bottom white parts only, minced

pinch of sea salt

1.  Cook the bacon in a hot skillet until crisp on both sides.  Remove to a towel to drain and cook.  Leave the hot bacon fat in the pan over medium heat.

2.  Toss the ramps into the hot bacon fat.  Allow to cook for a minute or two, until nicely browned on all sides.  Remove and allow to cool, then crumble into a small bowl and set aside.

3.  Coarsely chop the ramps and mix in a medium bowl with the greens, parsley, and crumbled bacon.  Set aside while you make the dressing.

4.  Mix all dressing ingredients in a small bowl and then pour over the salad.  Crumble the blue cheese over the salad and serve.

serves 1 to 2

recipe courtesy of food52