Charred Ramp Vinaigrette
Chef Paul McComiskey has a passion for local and seasonal cuisine.
Center for Wine & Culinary Arts at Ocean House, Watch Hill, Rhode Island
This recipe for ramp vinaigrette can be refrigerated up to six weeks. Use it on fresh spring greens, pasta salad or even as a sauce for seared northern blackfish.
- Servings Makes about 473 ml (2 cups)
Ingredients
- 10 wild ramps
- 118 ml (½ cup) champagne vinegar
- Half a shallot, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 237 ml (1 cup) olive oil, plus enough to coat
- Salt
Preparation
1. Preheat grill on high. While the grill is heating, clean the ramps and pat dry on towels.
2. Lightly drizzle olive oil over ramps and season with salt. Wipe off excess oil and lay whole ramps with leaves on grill. Flip ramps after 2 minutes, or when a black char has started to form. Grill on opposite side for 1 minute or until char has formed. Remove from grill and let cool.
3. In a blender, combine the cooled charred ramps, vinegar, shallot, mustard and honey. With the blender on medium speed, add oil in a steady stream until dressing is emulsified. Season with salt to taste.
Paul McComiskey
Chef Paul McComiskey grew up in a small farming community in Connecticut. His first position was running the kitchen at the Willimantic Brewing Company and Main Street Café. His passion for local and seasonal cuisine heightened when he joined the Altnaveigh Inn & Restaurant in Storrs, Connecticut as Chef de Cuisine. Later, he joined Weekapaug Inn as a sous chef, and in 2015 he joined Ocean House, in Rhode Island, in a new role as Food Forager.
Courtesy photo
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