We’ve gone a little ramp crazy at the Goat: ramp-themed Sunday Supper, New York Times ramp article and putting this giardiniera on anything and everything! I guess you have to appreciate ramps while they are here ; D
Grilled Ramp Giardiniera
Yield: 4 cups
1 lb Fresh Clean Ramps
2 cups Fennel, thinly sliced with the core removed
1 cup Carrots, shredded
½ Jalapenos, thin sliced on mandolin
2 cups White vinegar
1/3 cup Sugar
2 Tbsp Salt
1 Tbsp Harissa
- Toss ramps in a small amount of oil and salt. Grill over medium-high heat for 2-3 minutes. Remove to a cutting board and cut into 1 inch thick pieces. Use the greens and whites.
- Boil vinegar, sugar, salt and harissa. Pour over prepped vegetables and allow to come to room temperature.
This is a delicious garnish to grilled or roasted meats!