Green Bean, Broccoli Rabe, and Ramp Salad
Prep time
Cook time
Total time
Simply pan-cooked green beans and broccoli rabe, dressed in an easy ramp (or scallion) dressing and served chilled or at room temp. Hello, summer.
Serves: 4 servings
For the Dressing:
  • 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
For the Green Beans and Broccoli:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Crepes of Wrath at