Spring

Warm endive, ramp, and oyster mushroom salad

by:
May 20, 2011
Author Notes

This is a salad I made for my son who was cooking Umami burgers for us. We also had a fresh spinach salad with mrslarkin's green goddess dressing with ramps). This made for a wonderful meal. I have to confess this was the first time I have ever used ramps! As an avid fiddlehead forager, somehow I missed the calling to go on ramp tramps...but that will now change. —Sagegreen

  • Serves 2
Ingredients
  • 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
In This Recipe
Directions
  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.

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