Crudités with Creamy Ramp & Nut Sauce
The late Richard Olney, both painter and French cooking expert, once described crudités as “a large and colorful still life of seasonal vegetables.”
Ingredients
4 to 5 good-sized ramps
1 Tbsp. olive oil
3/4 to 1 cup rough-chopped Italian parsley
1/4 cup hickory nut pieces
Salt and pepper
3 to 4 Tbsp. mayonnaise
2 to 3 Tbsp. half-and-half
Assortment of cut-up or whole vegetables: asparagus, peas-in-the-pod, green onions, radishes, baby carrots, Jerusalem artichokes, etc.
Directions
Slice ramp leaves from stems. Cut the leaves into thin strips and set aside. Finely chop ramp stems and bulbs.
Heat olive oil in skillet over medium flame; add ramp stems and bulbs; cook 2 to 3 minutes.
Combine cooked ramps, ramp leaves, parsley, hickory nuts and some salt and pepper on a large cutting board. Chop the mixture, but not too finely; leave a bit of roughness to it.
Place in bowl and add mayonnaise and half-and-half to desired thickness or thinness. Add salt and pepper to taste. Serve with vegetable assortment.
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