Tossed Salad with Wild Ramps

Although the tossed greens are an excellent way to serve ramps, they're also wonderful in soups, soufflés, omelets, or just sautéed and added to scrambled eggs. I like them in sandwiches. You can substitute them for onions in just about any recipe. I add them to the broth when I'm braising lamb shanks.

Ingredients:

1 big salad bowl full of tossed greens (we suggest some arugula, some basil, and some field greens)
6 or 7 radishes, sliced
1 avocado, peeled, seeded, and sliced
4 strips crisp bacon, crumbled
3 tablespoons pinenuts
red onion rings, to taste
4-6 fresh ramps, green part included, trimmed and sliced thinly crosswise
Parmesan cheese to taste
Sea salt & freshly ground black pepper to taste
red wine vinegar
extra virgin olive oil

Preparation:
Place the greens, radishes, avocado slices, bacon, nuts, onion, ramps, Parmesan, salt, and pepper in a bowl and toss thoroughly. Drizzle with vinegar and oil to taste.
Clean the ramps just like you would a scallion. Trim the roots off of the very end. Rinse them in water to rid them of any stray bits of forest, and then cut them up in any way you like. If youre storing them, place them in a plastic bag in the fridge. Dont wash them before storing, or theyre likely to mold. If you like, you can clean them, pat them dry, and freeze them for later use.

Directions:
Although the tossed greens are an excellent way to serve ramps, they're also wonderful in soups, soufflés, omelets, or just sautéed and added to scrambled eggs. I like them in sandwiches. You can substitute them for onions in just about any recipe. I add them to the broth when I'm braising lamb shanks.

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Tossed Salad with Wild Ramps

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