RAMP SALSA VERDE

Around springtime in the Northeast woodlands we start to see ramps—otherwise known as wild garlic or wild leeks. They are stronger that onions but milder than garlic, a perfect cross between them. Their season is short, and while available I add them to stir fries, pickle them, roast them, or use them in this version of salsa verde. It’s great with fish. If you don’t have access to ramps just substitute with more parsley.

Makes: 1 pint (16 oz or 2 cups)

INGREDIENTS

• 1/2 cup ramp greens (about a small handful), finely chopped

• 1/2 cup parsley (about a small handful), finely chopped

• 1 shallot, finely chopped

• 1 teaspoon dried thyme or oregano

• 1 green chile like serrano or jalapeño, finely chopped (optional)

• Zest of 1 lemon

• 1 teaspoon sea salt

• 1 to 1 ½ cups of olive oil

• Lemon juice, to taste

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In a medium bowl, combine the greens, shallot, thyme or oregano, lemon zest, chile—if using—and and sea salt. Add the olive oil to cover. Add the juice of half of the lemon first, and mix well. Taste for acidity and salt and add more if you’d like.