As spring is in bloom and ramp season has arrived I wanted to share this amazing Charred Ramp Aioli Recipe that you can make at home.
The Charred flavor combined with the natural sweetness of the ramps is a wonderfully delosous flavor combination.
Ramps also known as wild leeks grow in wooded areas and have a very short harvest season. Ramps are known for their sharp bright fresh flavor.
The best comparison I can provide is a cross between fresh garlic and a scallion.
The bulbs can be pickled roasted or sautéed and the leaves can be used in salads or to make an unbelievably pesto. Once picked you really only have 3-4 days to use them up.
I even shared a couple pounds with the talented culinary mind behind the blog The Castaway Kitchen.
Please check out her blog if you haven’t, it’s packed with fantastic, Keto, paleo, AIP and whole 30 recipes as well as her book Made Whole.
Let’s be honest chicken breast on its own can be pretty boring. Even if it’s cooked perfectly so it needs a sauce to make it just a bit more interesting.
I grabbed about 12 ramps and rinsed them thoroughly in cold water and peeled off any wilted outer membrane around the bulb.
Next, cut the very tip of the bulbs off. After that I just threw them over direct heat on the grill for about 5 minutes until the leaves had wilted and the stems were charred up.
Finally, I just rough chopped them with a knife before adding them to my food processor along with some grain mustard,mayo and a few other ingredients.
Once it was blended and smooth I tasted it for seasoning and decided to add a squeeze of fresh lemon.