Prep 10 mins
Cook 0 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. If ramps are unavailable, feel free to sub regular leeks or scallions.
- 2 large ramps, trimmed and cleaned well
- 1 small red bell pepper
- 3 tablespoons chopped walnuts or 3 tablespoons almonds
- 1 lemon (Grated rind and juice)
- 6 tablespoons mayonnaise
- salt and pepper
- Finely shred ramps, then blanch in boiling water 2 minutes; rinse with cool water to stop the cooking process and drain very well.
- Slice red pepper, removing seeds and any membranes.
- Combine pepper with blanched ramps and walnuts or almonds in a salad bowl.
- Mix lemon rind and juice with mayonnaise and toss the salad.
- Adjust seasonings to taste and serve.