Ramps are in season for like, a minute, in the northeast, so as soon as you spot them you have to take full advantage. I created this salad for my cooking demonstration at Catskills Cuisine (buy your tickets here!), using as much local produce as I could think of. The dressing is packed with fresh, herbaceous flavor, and the salad itself burst with the sweet juices of sweet corn and bright tomatoes. The recipe lets ramps shine, but I'll be making this all summer long, swapping out the ramps with more green onions, young garlic, or anything else I find at the farmers market.
Ingredients
For the salad:
2 pints small tomatoes, cut into quarters
4 ears of corn, shucked
1 bunch green onions
1 bunch ramps
6 Persian cucumbers
2 cups arugula, roughly chopped
For the dressing:
Juice of 2 lemons
1/4 cup extra virgin olive oil
1/2 cup fresh chopped dill, finely chopped
1/2 cup fresh chopped chives, finely chopped
1/2 cup fresh parsley, finely chopped
2 garlic cloves, grated with a microplane
1 teaspoon onion powder
3 tablespoons whitevinegar
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of water to a boil and add the corn.
Quarter the tomatoes and finely chop the cucumber. Trim the scallions and cut into 1/4" pieces. Trim the roots off the ramps and cut into thin, julienne-size slices. Add the veggies to a large bowl.
In a glass jar, combine the olive oil, vinegar, lemon juice, salt, pepper, and onion powder.
Grate the garlic cloves with a microplane and whisk into the jar.
Finely chop the dill, chives, and parsley and add to the dressing. Whisk well until emulsified.
Pour the dressing over the veggies and mix well to combine. Carefully cut the kernels off the warm corn and add to the bowl. The heat from the corn will help bloom the aromatics.
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