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RAMPION SALAD

Servings 4
Author Eric

Ingredients

  • 70 g ramps (reserve stalks and 1/3 of the leaves for the dressing)
  • 32 g endive
  • 32 g spinach
  • 20 g watercress
  • 20 g miners lettuce (or winter purslane)
  • 500 g fava beans
  • 1 bunch asparagus
  • 1 bunch Easter egg radish lumels , thin shaves
  • 20 g white wine vinegar
  • 10 g lemon juice
  • 30 g ramps
  • 150 g olive oil
  • 2 g chili flake
  • Salt and pepper

Instructions

TO MAKE THE DRESSING

  1. Take two leaves of the ramps and thinly slice.

  2. Marinate in the lemon juice 20 minutes.
  3. Add white wine vinegar and blend, slowly drizzling in olive oil until the acidity is to your liking.

  4. Season with chili flakes, salt and pepper.

FOR THE SALAD

  1. Remove the stalks of the ramps, the leaves and the flowers.

  2. Clean and blanch the fava beans.
  3. Halve the asparagus and grill with the ramps stalks and 1/3 of the leaves.

  4. Tear the raw ramps leaves and spinach and place in a mixing bowl.

  5. Thinly slice the radish on a mandolin or carefully using a very sharp knife.

  6. Mix all ingredients together, dress, and check for seasoning.