Ramp Salsa Verde
Paul Virant of Vie Restaurant and Vistro
Chef demonstration
Soups & Sides
Spring
Ingredients:
- 1 qt ramps, cleaned, chopped & roasted
- 1 qt loosely picked herbs (parsley, tarragon, mint or chervil)
- 2 oz capers, chopped
- 2 lemons, juice and zest
- 1 pt extra virgin olive oil
- Salt & pepper
Instructions:
- Rough chop the herbs
- In a mixing bowl, combine ramps, chopped herbs, lemon zest and juice
- Stir in olive oil, season and reserve
This dish is great with roasted meats, grilled asparagus, grilled romaine, broiled fish, and more.
