Tim and Melody Urbanic, formerly of the beloved Cafe Cimino and now operating Bop & Nana’s Bakery and Catering, share this light and delightful salad.
Recipe courtesy of Bop and Nana’s, Calhoun County
Bop & Nana’s Spring Salad with Redbud Blossoms and Ramp Vinaigrette
Tim and Melody Urbanic, formerly of the beloved Cafe Cimino and now operating Bop & Nana’s Bakery and Catering, share this light and delightful salad.
Ingredients
FOR THE DRESSING
- 12 ramps trimmed
- ¾ cup minced parsley
- ¼ cup apple cider vinegar
- Kosher salt and freshly ground black pepper to taste
- ¾ cup olive oil divided
FOR THE SALAD
- Salad greens preferably fresh, early-spring lettuces
- Carrot grated (optional)
- Redbud blossoms
Instructions
- Heat a cast-iron grill pan over medium-high. Grill ramps, flipping once, until slightly charred, 4–5 minutes; transfer to a blender. Add parsley, vinegar, salt, pepper, and half the oil; purée until smooth. With the motor running, drizzle in remaining oil until emulsified.
- To your greens, add grated carrot, if you like, for sweetness. But the star of this salad is West Virginia redbud blossoms. Cut a branch 12 to 18 inches long, pick the flowers off of each branch, and store them in the refrigerator in an airtight container until it’s time to sprinkle them on your salad. Toss with the ramp vinaigrette just before serving.
- TIP: If you have access to local black walnuts, a handful of these, caramelized, adds a perfect touch.
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