Grilled Baby Gem, Fennel and Pea Salad with a Ramp Vin
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Ingredients
- large bunch of ramps - around 20
- 1 cup extra virgin olive oil
- 1 tsp kosher salt, plus more to taste
- 3 tbs vinegar - used @Brightland persimmon here but you can use red or white wine here
- 1 lemon, juiced
- 5 - 2 tbs water
- 1 cup of fresh peas
- 1 large fennel, fronds reserved for garnish
- 6 heads babygem lettuce - can sub with romaine hearts
- Extra virgin olive oil
- Kosher salt and cracked black pepper, to taste
- Sea salt
Dressing
Salad
Directions
Dressing
Place all the ingredients in a blender and blend until completely smooth. Check for seasoning.
Salad
Preheat your grill to medium high.
- Slice the baby gem in half and place on a sheet tray. Slice the fennel in half and then slice each half into thin slices keeping the core attached so it keeps its shape.
- Drizzle over the extra virgin olive oil and season well with kosher salt and cracked black pepper. Place on the grill for 3-5 min to get nice char marks all over and then remove from the grill. The fennel will take a bit longer.
- Arrange the fennel in between the baby gem and then drizzle over the ramp vin and finish with the fennel fronds, lemon zest and a sprinkle of sea salt.