Simple Spring Salad Recipe With Ramps And Herbs
This springy dish will be on the table in 5 minutes flat
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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.
Recipe adapted from 'From the North,' by Katrín Björk
- 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
- 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.
- 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.
- Serve with the fish or poultry of your choice, or as a side.