Roasted Ramp Salt with Flaky Sea Salt (Edit recipe)

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Fresh ramps roasted lightly until deeply caramelized and fragrant, then blended with flaky sea salt into a coarse, intensely flavored finishing salt that captures everything wild and savory about spring foraging season. Sprinkle it over eggs, roasted vegetables, pasta, grilled meat or a buttered slice of crusty bread —-anywhere a little depth and a whisper of wild garlic would make something better. Make a small batch while ramps are in season and it will carry the flavor of spring well into summer.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

2

Serves: 24

Ingredients

8 leaves wild ramps (1 tablespoon after blending)
.5 cup Sea Salt, flaky (divided)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 250u2109.
Lay ramp leaves flat on sheet pan, making sure not to overlap.
Dehydrate in oven for 10 minutes until leaves are slightly colored, and dried.
Place dried ramp leaves and half on flaky sea salt in food processor, and pulse for several moments, until the leaves are fully broken down along with the salt.
Add blended ramps and salt back into the remaining flaky sea salt.
Store in tightly sealed container until ready to use.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	2300 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.