At The Market | Ramps + Ramp Potato Salad

Foodies the world over go crazy for a variety of spring produce, myself included.  Why do you ask? Perhaps it is because after a cold winter season that involves one too many root vegetables and apples, the thought of a vegetable that will put a spring in your step is quite exciting.  Ramps, garlic scapes and rhubarb are a few of these ingredients that have the ability to do just that.  They have a short season so one must think of clever ways to enjoy them.  Starting off with ramps, I prefer them whipped in the blender with a dash of salt and good olive oil, which will serve as a delicious topping on pasta, sandwiches and meat. Another way to enjoy them is to roast them and draw out their delicious caramelized flavor.   Here they are pureed and smothered over soft heirloom potatoes a delicious idea for a spring picnic.  

For another ramp recipe click here.  

Editor's Note: Look at that green color! 

RAMP POTATO SALAD

1 bunch ramps (like pictured above), cleaned and roots removed

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/2 cup good quality extra virgin olive oil

salt & pepper to taste

1 pound baby potatoes

edible herb leaves for garnish

Directions: Place ramps, lemon zest, juice and olive oil in a blender.  Pulse until combined.  Season with salt and pepper to taste.  Meanwhile, place potatoes in a pot and cover with water.  Cook until tender.  Prepare an ice bath and once potatoes are finished cooking, drain and put into ice bath.  Drain ice water after 1 to 2 minutes.  Place a few medium spoonfuls of ramp sauce into potatoes and stir to combine.  If you have left over, store in an airtight container in the refrigerator and use on pasta, sandwiches or omelettes.  Garnish potato salad with edible herbs if desired (flowering broccoli was used here). 

Styling & Photography by Alison