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Ramp Salsa Verde

Paul Virant of Vie Restaurant and Vistro

Chef demonstration
Soups & Sides


  • 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


  1. Rough chop the herbs
  2. In a mixing bowl, combine ramps, chopped herbs, lemon zest and juice
  3. Stir in olive oil, season and reserve

This dish is great with roasted meats, grilled asparagus, grilled romaine, broiled fish, and more. 

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Chicago, IL 60625

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