Radish Top and Grilled Ramp Chimichurri
“This sauce is a great accompaniment to grilled beef, pork and lamb. Also great with fish and vegetables. I usually get ramps from Mona Foods and radishes at Sunrise or Reclaim at the farmers markets.” -Davina Moraiko, chef de cuisine, RGE RD.
| 2 lg | ramps |
| 1½ c | finely chopped radish tops |
| 2 cloves | minced garlic |
| 1 sm | cayenne pepper, seeded and finely chopped |
| ½ c | red wine vinegar |
| ¾ c | first-pressed canola oil (Highwood Crossing canola oil, find at Mona Foods or Blush Lane Market) |
| 1 t | kosher salt |
On medium heat, grill whole ramps until slightly charred. Let cool.
Combine minced garlic, finely chopped cayenne pepper, red wine vinegar and salt in a bowl. Let sit for 10 minutes. Finely chop the grilled ramps and stir into the bowl. Let sit for 10 minutes. Stir in the radish tops. Whisk in the first pressed canola oil.
Makes 2 cups.