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Ramps in Walnut Vinaigrette with Orange Zest
Preparation info
- Serves
4
as a first course - Difficulty
Easy
Appears in
Published 2001
Wildly aromatic when raw, these slim leeks turn sweet and mild when tamed by blanching. Sherry vinegar adds just the right note, but wine vinegar with a touch of balsamic works too. Figure on about 9 to 12 ramps per serving for a nice presentation.
Ingredients
3 to 4 dozen 1 pound 1½ tablespoons
Method
- If ramps are clean, just trim off roots and rinse well. If not so clean, slip off first layer of skin from bulbs, then trim roots. Remove wilted leaves, if any. Rinse ramps in several changes of water, swishing vigorously. Cut leaves apart from stems where they begin to branch, leaving most red stem on bulbs.
- Place bulbs in a skillet of boiling salted water. Si
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