Charred Ramp Gremolata
Photo by Noah Tanen
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
One of my favorite ways to use up this fleeting spring delight, this Charred Ramp Gremolata comes together fast and is the perfect smokey, earthy pairing with seared lamb chops or fish fresh off the grill. When ramps are out of their narrow season, feel free to sub with green onions.
Ingredients
- 2 bunches of ramps, roots trimmed
- 1 whole Fresno chili
- Zest and juice of 1 whole lemon
- 1/4 cup olive oil
- Salt and pepper to taste.
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Directions
- Step 1
Coat the ramps with olive oil, salt, and pepper to taste and char over a hot grill or in a cast iron skillet for 2-4 minutes or until the stems are just tender, the greens are wilted, and they’re charred black in spots. Remove from the pan and set aside to cool.
- Step 2
Repeat the process with the Fresno chili. Once charred all over, remove and add to a lidded container and allow to steam for at least ten minutes. The skin should peel easily. Split the peeled pepper open and remove the seeds.
- Step 3
Chop the ramps and charred chili into small pieces and add to a bowl. Add the lemon zest and juice followed by the olive oil. Stir to combine and adjust seasoning to taste with salt and pepper. This will keep in the fridge for up to one week but can be used immediately.