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Grilled Ramp Salad with Mushroom Vinaigrette



2 pounds of ramps, cleaned and trimmed
2 tablespoons olive oil extra virgin
Kosher salt and freshly ground black pepper
Mushroom Vinaigrette
4 tablespoons safflower oil
3 cups sliced ​​mushrooms – such as shiitake, oyster, or Morel
1 clove minced garlic
3 tablespoons sherry vinegar
kosher salt
freshly ground pepper black
2 tablespoons chopped flat-leaf parsley

Combined with paints Noir Sonoma Coast


ramps place in a sheetpan. Drizzle with olive oil and season with salt and pepper. Mix until well coated.Set burner gas grill for high heat setting, and preheat for 10 minutes. Oil and clean the grill grate. Ramps place on the grill and cook, stirring occasionally, until tender and charred, about 2 minutes. Transfer to a serving dish and set aside.
Mushroom Vinaigrette
Heat two tablespoons of safflower oil in a large skillet over medium-high heat. Add the mushrooms and saute until soft and lightly browned. Add garlic and stir to mix before adding the sherry vinegar. Add 1/4 cup water; simmer until reduced by half, about 1 minute. Add remaining safflower oil. Season with kosher salt and freshly ground black pepper. Add parsley and spoon on the red-hot ramps.

by Rodney Strong Vineyards

Just south of the quaint town of Healdsburg, Rodney Strong winery and tasting room are located in the vineyards of Russian River Valley sweep. Join them to experience Sonoma County – savor the exceptional quality of its wines, take a tour or attend one of the many events throughout the year. Visit www.rodneystrong.com

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