Perfect balance of tart and sweet, blended into a creamy salad dressing. Much like a sweet onion or vadilia onion dressing, this Sweet Wild Ramp Dressing will quickly become your favorite part of spring!
Last week in my Venison & Ramp Stir-Fry post, I talked about “letting my freak flag fly” more often here on HSITK and posting more of my real-life culinary creations utilizing fresh foraged/wild/local/seasonal foods. And I’ve definitely stuck to my word!
Ramps are a wild onion/leek/garlic that grows with abundance in our area (Pennsylvania/West Virginia) and we enjoy incorporating into as many meals as possible while they are in season.
The whole ramp is edible and delicious (except the roots) Leaves, Stems and Bulbs can all be used in place of onions, leeks, garlic, shallots in your favorite recipes.
But don’t worry if you don’t have ramp patch to dig your own, they are becoming more readily available at farmer’s markets and gourmet groceries, too!
Sweet Wild Ramp Dressing is great on a salad of fresh spring greens, recently I paired it with fresh lettuce from DeBerry’s Food Farm, tangerines/mandrin oranges, pungent blue cheese, walnuts and raw ramps – DELICIOUS!
- In your blender or using a hand held immersion blender, blend all ingredients except ramp leaves until smooth.
- Add chopped ramp leaves last and pulse to gently chop/combine.
- Serve immediately or will keep in the refrigerator for up to a week. Yield approximately 1.25 cups