Grilled Ramps with Salbitxada (Tomato and Almond Sauce) Recipe

Grilled Ramps with Salbitxada (Tomato and Almond Sauce)

Serves 4 to 6

This recipe is inspired by a traditional dish prepared for Calçotada, an annual harvest celebration in Catalonia, Spain. Calçots are a type of green onion. Here we use ramps, but green onions or leeks are also great substitues. The sauce is so easy and delicious that you'll want to put this one on repeat throughout the summer. Pair this dish with a tender, juicy grilled steak.


  • 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


  1. 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.
  2. 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.
  3. Preheat grill on high. Toss ramps with 2 tablespoons olive oil.
  4. Reduce grill heat to medium-low. Grill ramps until soft and slightly charred.
  5. Arrange ramps on platter and serve topped with salbitxada. Serve remaining sauce on side.
  6. Cook's Tips:
  7. For a shortcut, dice whole peeled tomatoes from a 15-ounce can instead of using fresh tomatoes.
  8. If you prefer a smoother, more traditional, consistency of salbitxada, use a mortar and pestle or food processor to blend the sauce.
  9. Leftover salbitxada is great with toasted bread and other grilled meats and vegetables.


Amount Per Serving (based on 6 servings)
Calories: 320
Fat: 31 g
Saturated Fat: 4.5 g
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 11 g
Fiber: 2 g
Sugar: 3 g
Protein: 3 g
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