Warm endive, ramp, and oyster mushroom salad

May 20, 2011
3 Ratings
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 2
Author Notes

This is a salad I first made for my son when he was cooking Umami burgers for us. Since, Eugenia Bone selected it for the Fantastic Fungi Community Cookbook. —Sagegreen

What You'll Need
  • 4 ounces ramps
  • 4 ounces oyster mushrooms
  • 4 ounces endive leaves
  • 2 ounces thinly sliced vidalia onion
  • 1 tablespoon grated ginger
  • splash of olive oil
  • squeeze of Meyer lemon
  • pinch of Maldon salt flakes
  • light drizzle of white truffle oil, optional...only if you have a good one
  1. Cut the bulb of washed ramps into half inch pieces. Cut the greens into inch long segments. Separate the endive leaves. Separate the mushrooms and clean gently with a paper towel. Set out thinly sliced vidalia (or other sweet onion); lightly salt the onion. Heat the olive oil. Begin to saute slowly the onion. Add the ginger. Next stir in the sliced ramp bulbs.
  2. After 3-4 minutes of gentle sauteing, add the oyster mushrooms and cook for 2 minutes or so. Lastly add the ramp greens and endive leaves to wilt. Take off heat. Squeeze the lemon juice over everything. Sprinkle the salt flakes on top. Drizzle just a tad of the truffle oil and serve.

See what other Food52ers are saying.

  • Jacques Spilka
    Jacques Spilka
  • checker
  • nannydeb
  • Sagegreen

5 Reviews

Jacques S. November 18, 2014
Because I must follow a low oxalate diet I substituted bok choi for the ramp and adjusted the cooking time accordingly. The truffle oil makes the dish. Very good!
Chrisssi May 7, 2013
There's no mention of endives..
checker June 2, 2011
This just sounds healthy and wonderful.
nannydeb May 20, 2011
Looks and sounds delicious!
Sagegreen May 20, 2011
Thanks, nannydeb. It was! Ramps just became my new bff.