Spring Salad with Ramps and Herbs

This fresh, fragrant and flavorful salad will instantly kick-start your summer. If you don’t have cured egg yolks, use Parmesan cheese, and if ramps are not in season, use finely sliced leeks instead.

Reprinted with permission from From the North by Katrin Björk, Page Street Publishing Co. 2018. Photo credit: Katrin Björk

By / Photography By Katrín Björk | June 01, 2018

Ingredients

  • 1 bunch ramps
  • Handful sugar-snap peas
  • Handful lovage
  • Several sprigs tarragon
  • Several sprigs dill
  • Sage flower (or other edible herb flowers)
  • Salt
  • Olive oil
  • Cured egg yolk, grated

Instructions

Cut the roots off the ramps and wash them, along with the peas and herbs. I like to cut a few of the snap peas lengthwise to open them up, but you don’t have to. Toss the ramps, peas, herbs and flowers together. Sprinkle with salt and a few drops of olive oil and a generous amount of egg yolk.

Serve with fish or poultry.

Ingredients

  • 1 bunch ramps
  • Handful sugar-snap peas
  • Handful lovage
  • Several sprigs tarragon
  • Several sprigs dill
  • Sage flower (or other edible herb flowers)
  • Salt
  • Olive oil
  • Cured egg yolk, grated
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