Ramps are similar-looking to a green onion, only the leaves are more broad, they are shorter, and often have some purple coloring on the stem. Often found in April, May, and June, they are more potent in flavor than leeks or scallions, and have a definite garlic flavor. Used in salads, pesto, rice, pasta, and potato dishes.
- 1 Tbsp oregano
- 2 tsp thyme
- 1/3 cup fresh parsley
- 10 ramps cleaned with roots removed, cut into 1-inch pieces (including white and green parts)
- 1 Tbsp red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- Prepare pasta and salmon or chicken in advance, and cool to room temperature or refrigerate until needed; combine.
- Place all dressing ingredients into a food processor and pulse until desired consistency for a salad dressing. If too thick, add extra olive oil.
- Add dressing to prepared pasta salad.
- Refrigerate several hours; serve cold.
Recipe courtesy of Karen Vick, Onalaska, WI.
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