It wouldn’t officially be April around these parts unless you had a new ramp recipe from me. Did you really think I’d let the month pass by without sharing something?
I don’t really need to go on about how it’s been a rough winter. We’ve been through that multiple times, but I admit I was a little worried about if and when ramps were going to appear. Despite being fashionably late, they are finally here! Time to enjoy these guys for the limited time that they are available – or you know until garlic scapes show up to replace that pungent taste. 🙂
So what is so special about ramps? They are really just a wild leek after all.
For starters the color. It’s so vibrant, it’s truly that first sign of spring. Just look how it pops in my ramp and goat cheese grilled cheese from last year.
It’s versatile – you can sauté them, puree them, pickle them, fry them, pesto them. Honestly name a way, I’m pretty sure you can do it with ramps.
Then there’s the taste – it’s a combination of garlic and onions and it lingers. You need breath mints, a tooth brushing, some mouth wash and more breath mints to clear your breath from that smell. If you love garlic, you will love ramps.
You will really want a breath mint after this dressing. The ramps are kept in their raw state, which means an even more pungent flavor but paired with lemon juice, greek yogurt and just a touch of olive oil this dressing is as versatile as the ramp itself.
We used it to dress a salad, as a spread on a soft shell crab sandwich and even to dip some roasted potatoes in.
Now excuse while I locate some more ramps because I’m going to have to make more of this stuff before they disappear in a few weeks.
- 1 small bunch ramps, cleaned and bulb ends removed
- juice from 1 lemon
- 1/2 cup low-fat Greek yogurt
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- Place all the ingredients except the olive oil in your blend. Puree until smooth.
- Scrape down the sides, replace the top and with the the motor running drizzle in the olive oil from the top.
- Puree for 10-20 seconds or until the dressing is creamy and emulsified.
- Store in an airtight container or jar for 1-2 days.
Sounds so springy! 🙂
I love using yogurt in dressings! I am saving this one for sure!
Wow, this sounds amazing! I am slightly embarrassed to admit that I don’t know what ramps are, but I’m intrigued! Looks delish!
I will admit to loving garlic and fully understanding the resulting dragon breath after eating it. I love ramps too, so I know I’d be all over this dressing. It looks amazing.
This is a perfect dressing for this time of year, love seasonal cooking. Can’t get any fresher than this. I will have to try your ramps and goat grill cheese from last year.
Oh goodness. Lemon anything. Hurry, where’s my spoon???
I love ramps and I lovey love love most stinky breath food. I bet the yogurt goes a little way toward taming the dragon breath effect, eh? (Tell me yes. Because I’m making it anyway.)
Uh, yeah sure [shifty eyes] that yogurt definitely helps tame the dragon breath.
Hooray for Ramps!
I want this on everything!
This yogurt dressing looks so amazing!
This has almost become an annual tradition, hasn’t it? You publishing a dish that used ramps and then me being envious over your accessibility to them? It looks good!
Ha DB! This certainly is an annual tradition! I think this just means you need to plan a vacation on the east coast in April.
Can you believe I’ve never used ramps before? Eeek. I’m sure that qualifies me for some blogger bad list. The way you describe it, I’m sure I would love them and want to dip ALL THE THINGS in this!
Love the color and I bet this tastes amazing!
What a delicious salad dressing. I am bummed that I can never find ramps. I would love to make this.
Oh heck to the yes. I need to try this asap. Totally normal to make dressing at 3 am right?
Talk about fresh and delicious…this is fabulous!
Why is it that the most pungent ingredients make the best foods? I’ll happily pop Altoids like candy if it means I can enjoy ramp dressing on my salad. The color is so inviting!
I haven’t done a single thing with ramps yet!! Must get on that. I can see this dressing becoming a spring staple for my salads!
I love good strong dressing like this. It is so versatile.
Okay – but I’ve never had ramps. At least – I have never cooked with them. I’m feeling very left out right now. Deprived even.
Wow. I love this, I wish it was a little easier to find ramps where I live – this would be my go to spring dressing!
I have never had a ramp before. I don’t even think I have ever seen it before. Need to keep an eye out for it.