Prep 45 mins
Cook 10 mins
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Everything in this salad can be prepared ahead of time. Scallions (white part only) may be substituted for the ramps.
- 1 1⁄2 lbs carrots, peeled and sliced diagonally to form thin 2-inch ovals
- 1⁄2 teaspoon salt, divided
- 1⁄2 cup water
- 18 ramps, bulbs washed and trimmed (white part only)
- 3 tablespoons extra virgin olive oil, divided
- honey mustard dressing (either store bought or your own recipe)
- 1⁄2 lb prosciutto, thinly sliced
- 3 cups baby spinach leaves
- 3⁄4 cup fresh basil leaf, sliced very thin
- Bring carrots 1/4 teaspoon salt and water to a boil in a medium fry pan.
- Reduce heat to medium and cover tightly.
- Simmer 6 to 8 minutes, until just tender, then transfer carrots to a colander to drain.
- When completely drained and cool, place in a bowl and drizzle with honey mustard salad dressing.
- Skewer the ramps bulbs on metal skewers, drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and place on a charcoal grill or under the broiler.
- Cook, turning frequently, about 10 minutes, or until the outer skin is lightly charred in patches.
- Set aside; when cool to the touch, remove from skewers and slice each bulb in half lengthwise.
- Set aside.
- Divide the prosciutto among six plates and drizzle with the remaining olive oil.
- Drain excess salad dressing from the carrots and drizzle over spinach leaves.
- Place 1/2 cup spinach leaves in the center of each plate; arrange 6 roasted ramps halves in a pleasing pattern, then pile carrots in the middle.
- Sprinkle with basil leaves.
- Serve at room temperature.