Fresh Ramp Vinaigrette Recipe

We got an email just the other day that the ramps were in at the local farmers’ market just outside of Asheville. Yes, we have spies at the market!

Okay, not really but since this is WNC’s largest outdoor farm market, it is usually the first place that ramps can be found in our area — unless you go harvest them yourself.

So we thought we would share with you this nice fresh ramp vinaigrette recipe we found.


1 cup ramps, green and white parts
1/3 cup white-wine vinegar
2/3 cup extra-virgin olive oil
1 Tbsp. Dijon mustard
Kosher salt, to taste
Black pepper, to taste

1. Trim off ends of ramps, clean and chop into ½ inch pieces (green and white parts).
2. Place ramps, vinegar and mustard in a food processor or blender and process until pureed.
3. With the motor running, slowly pour in olive oil and blend until emulsified.
4. Season to taste with salt and pepper.

Recipe & Photo Credit: Redbook


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    • Alexa
    • May 6, 2013

    This was absolutely delicious! The only problem was I couldn’t decide whether to refrigerate it or not. After watching it turn a little brownish within an hour I decided to put it in the fridge. It congealed a lot, I guess because of the olive oil. Should I have left it out? I figured it would only be good for a day or two but I only got one use out of it; glad I didn’t make a lot.

      • Ramp Queens
      • May 6, 2013

      Glad you enjoyed it. And yes olive oil will congeal after being in a refrigerator. You have to take the dressing out and let it warm up to room temperature again to get the same consistency. It should be just fine.

      Check out our other ramp dressing here > https://rampitupcooking.com/creamy-ramp-dressing/

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