Rodney Strong

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Grilled Ramp Salad with Mushroom Vinaigrette

Paired with Sonoma Coast Pinot Noir

INGREDIENTS

2 pounds ramps, cleaned and trimmed
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Mushroom Vinaigrette
4 tablespoons safflower oil
3 cups sliced mushrooms – such as shitake, oyster, or morel
1 clove garlic, minced
3 tablespoons Sherry vinegar
Kosher salt
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

DIRECTION

Place ramps on a sheetpan. Drizzle with olive oil and season with salt and pepper. Toss until well coated.Set the burners on your gas grill to the highest heat setting, and preheat for 10 minutes. Oil and wipe the grill grate. Place ramps on the grill and cook, turning occasionally, until tender and charred, about 2 minutes. Transfer to a serving platter and set aside.
Mushroom Vinaigrette
Heat two tablespoons safflower oil in a wide skillet over medium high heat. Add the mushrooms and saute, until tender and lightly browned. Add garlic and stir to combine before adding sherry vinegar. Add 1/4 cup water; simmer until reduced by half, about 1 minute. Stir in remaining safflower oil. Season with kosher salt and freshly ground black pepper. Stir in the parsley and spoon over the still warm ramps.