Exciting news, ramps lovers! Ramps are back! And, if you live in NYC or DC, they’re available at your local Chop’t in the form of a salad dressing from April 9-29. You can also buy a bottle of the special sauce to take home – perfect for people like Reid and I who are mildly obsessed with the ephemeral veggie.
I had the pleasure of sampling said dressing earlier today at the Chop’t I frequent regularly near my office, and it was garlicky and delicious. Be sure to have a mint for after, though!
Interested in making your own dressing? Redbook offers a recipe you can make at home.
1 cup ramps, green and white parts
1/3 cup white-wine vinegar
2/3 cup extra-virgin olive oil
1 Tbsp. Dijon mustard
kosher salt, to taste
black pepper, to taste
1. Trim off ends of ramps, clean and chop into ½ inch pieces (green and white parts).
2. Place ramps, vinegar and mustard in a food processor or blender and process until pureed.
3. With the motor running, slowly pour in olive oil and blend until emulsified.
4. Season to taste with salt and pepper.
Need other ideas for ramps? Try some of these and let us know what you think.