Ramps in Walnut Vinaigrette with Orange Zest

[Guest guest]

Ramps (spring onions)

 

Ramps in Walnut Vinaigrette with Orange Zest

 

sea salt

4 dozen ramps, about 1 pound

1 teaspoon, optional for bread crumbs plus 2

tablespoons olive oil

1/4 cup fresh bread crumbs, optional

1 1/2 teaspoons grated orange zest

1 1/2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

2 tablespoons walnut oil

salt

 

Bring a pot of water, salted with 1 tablespoon salt

per quart of water, to a boil. If the ramps are clean,

trim the roots and rinse well. If they're not clean,

slip off the first layer of skin then trim the roots.

Remove wilted leaves. Rinse the ramps in several

changes of water, swishing vigorously. If the ramps

have bulbs, cut the leaves apart from stems where they

begin to branch, leaving most of the red stem on

bulbs. Young ramps will not have pronounced bulbs or

red stems.

Place the whole young ramps (or bulbs) in the boiling

salted water. Simmer until the thickest part can be

pierced easily with a sharp knife, 2 to 4 minutes, or

as size dictates. Lift the ramps or bulbs from the hot

water and plunge into ice water, then drain and

reserve.

Blanch the leaves (if using) in water for 30 seconds.

Plunge them into ice water, then drain and reserve. If

using whole young ramps, squeeze the moisture from

them and coarsely chop half of them. If using bulbs,

leave whole.

Optionally, heat 1 teaspoon olive oil in a small saute

pan and add the bread crumbs. Lightly toast over low

heat and set aside. Cool slightly, then stir in the

orange zest. If not using bread crumbs, reserve the

orange zest for a later step.

Blend the vinegar, mustard and 1/4 teaspoon salt.

Gradually add the walnut oil and the remaining 2

tablespoons olive oil,whisking to emulsify.

Arrange about 6 whole leaves or whole ramps on each of

4 serving plates. Stir several spoonfuls of dressing

into the chopped ramps and spoon on next. If using

bulbs, arrange them on the leaves. Drizzle with

dressing. Sprinkle bread crumb orange mixture or

orange zest alone over top and serve immediately.

Serves 4.

 

 

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[Guest guest]

What is a ramp? This is a new one on me!!

 

 

 

pat

 

 

 

 

 

_____

 

 

On Behalf Of Fawnette Larson

Wednesday, May 30, 2007 9:41 PM

gourmet-garden-of-good-eatin

Ramps in Walnut Vinaigrette with Orange Zest

 

 

 

Ramps (spring onions)

 

Ramps in Walnut Vinaigrette with Orange Zest

 

sea salt

4 dozen ramps, about 1 pound

1 teaspoon, optional for bread crumbs plus 2

tablespoons olive oil

1/4 cup fresh bread crumbs, optional

1 1/2 teaspoons grated orange zest

1 1/2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

2 tablespoons walnut oil

salt