Spring Salad with Ramps and Herbs

This springy dish will be on the table in 5 minutes flat
28 Ratings
100% would make again
Simple Spring Salad Recipe with Ramps and Herbs
Photo: Katrín Björk

If summer is a swan-shaped pool float and frosé, spring is undoubtedly ramps. Put them to work with this recipe from new cookbook From the North, by Katrín Björk, who lived in Iceland and then moved to Denmark before ending up in the Hudson Valley. It's the rare salad that's not weighed down by a spotlight-stealing dressing, meaning you can actually taste the crunchy spring produce and appreciate it in all its fleeting glory. Cured egg yolks are fun to have around (and to make) for dressing up everything from salad to pasta, but if you don't have any on hand, grated Parmesan will pack a comparable flavor punch.

Make ramps last all year by pickling them or use ramps to make a pesto for pasta.

Spring Salad with Ramps and Herbs

Recipe adapted from 'From the North,' by Katrín Björk

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


1 bunch ramps

½ cup sugar snap peas

½ cup lovage

5 tarragon sprigs

5 dill sprigs

Sage flower (or other edible herb flowers)

Salt, for garnish

Olive oil, for garnish

Cured egg yolk (or Parmesan cheese), for garnish


1. Cut the roots off the ramps and wash them, along with the peas and herbs. Either slice the peas lengthwise to open them or leave them whole.

2. Toss the ramps, peas, lovage, tarragon, dill and flowers to combine. Sprinkle with salt, a few drops of olive oil and a generous amount of egg yolk.

3. Serve with the fish or poultry of your choice, or as a side.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →