Skip to main content
Epicurious
Bon Appétit

Grilled Ramps With Sherry-Ramp Vinaigrette

By Claire SaffitzPhotography by Danny Kim
Image may contain Plant Food Animal Invertebrate Insect Dish and Meal
Danny Kim

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Recipe information

  • Yield

    4 Servings

Ingredients

2 ramp bulbs, finely chopped
1 tablespoon Sherry vinegar
½ teaspoon Dijon mustard
½ teaspoon honey
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
8 ounces ramps

Preparation

  1. Step 1

    Whisk together ramp bulbs, vinegar, mustard, and honey. Whisk in 2 Tbsp. oil; season vinaigrette with salt and pepper.

    Step 2

    Prepare grill for medium-high heat. Toss ramps (including greens) with remaining 2 Tbsp. olive oil; season with salt and pepper. Grill, tossing often, until leaves and bulbs are lightly charred, about 1 minute. Serve drizzled with vinaigrette.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 10
TagsRampsOnionRoot VegetableVegetableSpringQuickEasySideDairy FreeGluten FreeVegetarianGrillingEasterBon Appétit
Read More
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Broccoli Rabe With Pecorino Crunch
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
Grilled Summer Salad With Creamy Miso Dressing
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
Need-More-Fiber Lentil Salad
Because most of us do!
Camélia’s Sweet Potato Gratin
With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.