ramp caesar dressing

What are Ramps?

Ramps are wild onions that have a pungent aroma and a garlicky flavor. They're often foraged in the springtime, usually from late March to early June, depending on the region. They are highly sought after for their unique taste. Ramps have a slender stalk and broad green leaves, and they're considered a delicacy in many culinary circles.

What can you make with Ramps?

Ramps are incredibly versatile and can be used in various dishes to impart their distinctive flavor. One way that I like to use Ramps is by subbing the garlic you would usually add to a caesar dressing, and replace it with a ramp leave bunch.

Where can you buy Ramps?

Ramps can be found at some specialty grocery stores, farmers' markets, or directly from foragers during their peak season in the spring. Additionally, some online grocers and specialty food websites may offer ramps for purchase, especially during the spring months when they are in season. I typically have a lot of luck finding them around my local farmers markets, especially when they’re in their peak.

Here's my take on the timeless Caesar dressing, featuring locally sourced ramps. Its nuanced, garlicky essence elevates the flavor profile, making this dressing a versatile addition you want to add on everything. But you can start with a simple salad. This is also the same recipe I use for regular Caesar dressing. Sub out the Ramp leaves for two cloves of garlic, and you’ll have the best homemade caesar dressing.

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Ramp Caesar Dressing

Yield 1/2 quart of dressing

By Denise Martinez

Here's my take on the timeless Caesar dressing, featuring locally sourced ramps. Its nuanced, garlicky essence elevates the flavor profile, making this dressing a versatile addition you want to add on everything. But you can start with a simple salad. This is also the same recipe I use for regular Caesar dressing. Sub out the Ramp leaves for two cloves of garlic, and you’ll have the best homemade caesar dressing.

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Ingredients

Ramp Dressing

• 1 bunch of ramp leaves, or less depending on your flavor preference, (6) is a good amount if making this for the first time
• 1/3 cup parsley leaves roughly chopped
• 3 anchovy filets
• 2-3 tbsp freshly squeezed lemon juice
• 1 tsp dijon mustard
• 1 egg yolk
• few dashes of Worcestershire sauce
• few dashes of Tobasco
• 1/2 clove of garlic
• 1/4 cup of grated parmesan cheese
• 1/2 cup of neutral oil, canola
• 2 big pinches of kosher salt
• more salt and pepper to taste

Instructions

1. Into a small blender, or jar (depending on what you are using to blend your ingredients) add all of your ingredients, except for your oil. I personally, like to use an immersion blender. I've listed the one I use below.
2. this is strictly preference, but i like to add a splash of water before adding my oil as the oil can tend to make the dressing a bit thick after blending. So, depending on your preference, add a splash of water to make the consistency a bit thinner.
3. blend all of your ingredients, except for the oil together until slightly smooth.
4. then slowly add in your oil into a nice thin stream while blending at the same time and blend until smooth and emulsified.
5. you'll see that the dressing has also changed lightly in color and this means that the dressing has successfully been emulsified.
6. add more salt or pepper to taste.
7. store into an airtight container, and in the fridge for about a week.

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Hi, I’m Denise!

I'm a Product Designer turned home chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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