Ramp season is basically over, and as usual, I’m late to the game, recipe-wise. But whatever, ramps are awesome and if you can find a last bunch or two, you should really make this salad. When it’s summer time and vegetables are at their best, you really don’t have to do much to them, as I’m sure you’ve been told over and over and over again, yet you still find yourself turning your oven to 400 degrees, even on hot days, and roasting the shit out of your broccoli or asparagus or whatever, because really, it’s delicious, as well as being incredibly easy. I usually do that myself, but the other day, I decided to veer from the norm and cook my green beans and broccoli on the stove. What a novel concept. I didn’t have much of a plan going into this, but I love peppery broccoli rabe and for some reason, I rarely cook green beans. Actually, scratch that, I know why I rarely cook green beans–I hate cleaning them! I remember it was one of the tasks my mother would ask me to help her with when she made green beans when I was a kid. I’d have to snap each stem off of the top of the green beans, which seemed like a never-ending task. I hated it then and I hate it now. But I love eating green beans! So every so often, I’ll return to this much maligned chore and clean some green beans for dinner. This being one of those nights, I tossed them with the super-easy to clean broccoli rabe, quickly rinsed my beloved ramps in a bowl of ice water, and got to work. Surprisingly, Kramer was a big fan of this salad. I kind of thought I’d have to convince him it was good, but he took to it right away, saying that he loved the almost wasabi-like flavor that the ramp dressing and broccoli rabe had when combined. He was right! Good observation, honey. This is the perfect thing to serve alongside burgers or chicken or whatever other protein you’re grilling this summer. If you want to keep it veg, though, I would imagine that some grilled tofu or rinsed chickpeas would make this salad into a full-on meal. Just a suggestion! Kramer and I ate this cold for a few days in a row for lunches with some pan-seared pork chops that I made earlier in the week, and I’ll tell ya’, it was good eating. As ramp season comes to a close, I can’t imagine a better way to say farewell to our garlicky friends. Until next year, little buddies.
The last of this season’s ramps.
The best way to clean ramps is to just swish ’em around in cold water.
Cookin’ the greens.
There we go! Nice and emulsified.
Now just toss everything together and actually enjoy eating your vegetables.
Colorful veggies are delicious veggies.
- 1 bunch ramps (or scallions, if it's not ramp season), cleaned, trimmed, whites thinly sliced and greens left in tact
- 1 egg yolk
- 1 teaspoon distilled white vinegar
- juice of 1 lime
- zest of ½ a lime
- ½ teaspoon kosher salt
- a few grinds of freshly cracked black pepper
- a pinch of red pepper flakes or chili powder
- ⅔ cup olive oil
- 2-3 tablespoons olive oil
- 1 pound green beans, cleaned and trimmed
- 1 bunch broccoli rabe, cleaned and trimmed
- ½ teaspoon sea salt or kosher salt
- Clean your ramps by dunking them in a bowl of ice water and swishing them around gently with your hands. You may need to do this twice to get all of the dirt off. Gently dry them in a dish towel or with paper towels, then cut off the hairy tops and thinly slice the whites. Keep the greens in tact and set them aside. You can reserve a few pinches of the whites for garnish, if you like.
- In a blender or a food processor, blend together the chopped ramp whites, the egg yolk, the vinegar, lime juice, lime zest, salt, pepper, and pepper flakes. When mostly smooth, add in about a quarter of your olive oil and blend until fully incorporated. Add another fourth of the oil and do the same. Continue until your dressing is emulsified and mostly smooth. Taste and adjust seasonings as necessary. Set aside or put in the fridge until you're ready to use it.
- In a large, heavy-bottomed pot, heat your olive oil over medium-high. Add in your green beans and broccoli rabe, as well as your salt. Toss to combine, and cook for 5 minutes, until sizzling. Reduce the heat to medium, add in the ramp greens, toss again, cover, and cook, tossing every once in a while, for another 8-10 minutes or so, until cooked but still a bit crunchy (this is how I like them, but if you're partial to more fully-cooked veg, go ahead and cook a bit longer). Remove the lid and turn off the heat.
- To serve, you can either place the cooked vegetables on a platter, drizzle the dressing over top, and sprinkle with reserved ramps, or you can toss the vegetables in the pot with the dressing and then sprinkle with the reserved ramps–this is totally up to you. It's delicious either way! I like it served chilled, personally, but you can eat it warm, too. This will keep well, covered and refrigerated, for up to three days.