Grilled Ramps with Salbitxada (Tomato and Almond Sauce)
Serves 6
Ingredients
- 1 pound ripe Roma or red heirloom tomatoes (see Cook's Tips)
- 2 bunches ramps or green onions (ends trimmed (or 3 medium leeks, white part only, cut into quarters lengthwise))
- 1/4 cup Valencia or marcona almonds (roughly chopped)
- 4 cloves garlic (minced)
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 4 peppadew peppers (chopped)
- 1 tablespoon red wine vinegar
- 6 tablespoons extra virgin olive oil (divided use)
- Kosher salt (to taste)
- Pepper (to taste)
Directions
- Prepare tomatoes: Bring a large pot of water to boil. Use a sharp knife to make a shallow cross on the bottom of each tomato. Fill a large bowl with ice water. Carefully place tomatoes in boiling water for 30 seconds. Use a slotted spoon or metal spider to transfer tomatoes directly to ice water. Once chilled, remove skins. They should peel off easily. Finely dice peeled tomatoes and place in a medium bowl.
- To the bowl of tomatoes, add almonds, garlic, parsley, half the peppers, and red wine vinegar. Slowly stir in 1/2 cup olive oil. Season, to taste, with salt and pepper. Add remaining peppers as desired.
- Preheat grill on high. Toss ramps with 2 tablespoons olive oil.
- Reduce grill heat to medium-low. Grill ramps until soft and slightly charred.
- Arrange ramps on platter and serve topped with salbitxada. Serve remaining sauce on side.
Cook Tips
For a shortcut, dice whole peeled tomatoes from a 15-ounce can instead of using fresh tomatoes.
If you prefer a smoother, more traditional, consistency of salbitxada, use a mortar and pestle or food processor to blend the sauce.
Leftover salbitxada is great with toasted bread and other grilled meats and vegetables.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 320
- Fat: 31.0 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 15.0 mg
- Carbohydrates: 11.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 3.0 g
- Protein: 3.0 g