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Author Notes: Serve with a crisp green salad like romaine or iceberg, or as a sauce for seafood. Foraging for the ramps was an adventure. We tramped over the river and through the woods to fetch them—hence the name of this recipe. - mrslarkin —mrslarkin
Food52 Review: I was really pleased to test this recipe because I love Green Goddess Dressing, and I love ramps. The idea to combine the two was, I thought, brilliant. I wasn't disappointed. My dressing turned out a bit lighter than the one in the original photo, but the dressing is SO delicious I have literally been eating it with a spoon. And, now it's about to sauce some razor clams for dinner... - ChefJune —ChefJune
Serves about 2 cups
- 1/4 cup milk
- 1 cup mayonnaise
- juice of 1/2 lemon, or to taste
- 1/4 cup chopped parsley
- 1/2 cup chopped chives
- 3 scallions
- 1 large spring onion, bulb only
- or use ramps in place of chives, scallions and onion (see step 2)
- 2 tablespoons chopped fresh tarragon leaves, or more to taste
- 6 anchovy fillets, or to taste
- sea salt, to taste
- cracked black pepper, to taste
- Place all ingredients in a blender. Puree until smooth and season with salt and pepper to taste. Chill.
- Alternatively, substitute about ¾ cup combined fresh young ramp bulbs and tender leaves for the chives, scallions and onion.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Anchovies
- This recipe was entered in the contest for Your Best Spring Alliums
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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