Ramps in Walnut Vinaigrette with Orange Zest

Name: Ramps in Walnut Vinaigrette with Orange Zest
Yield: Serves 4 as a first course
Ingredients: 3 to 4 tablespoons toasted, coarse-chopped walnuts; 2 tablespoons olive oil; 1 orange (preferably organic); 2 tablespoons walnut oil; 1 teaspoon Dijon mustard; 1½ tablespoons sherry vinegar; ¼ teaspoon kosher salt; 3 to 4 dozen ramps (about 1 pound, depending upon size)

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 ramps (about 1 pound, depending upon size)
1½ tablespoons she

Garnish
Starter
Gluten-free
Vegan

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