Grilled Ramps (or Leeks) with Salbitxada Recipe
Grilled Ramps (or Leeks) with Salbitxada
This summer recipe is inspired by a traditional dish prepared for Calcotada, an annual harvest celebration in Catalonia, Spain. Calcots, a type of green onion, are grilled and topped with salbitxada, a tomato and almond sauce. We created a PNW version using ramps paired with a hand-chopped version of the sauce. It is so easy and delicious that you'll want to put this one on repeat throughout the summer. When ramps are out of season, you can use leeks or even scallions. We love this dish with a tender, juicy grilled steak.
- 2 bunches of ramps (or 3 medium leeks, dark green part discarded)
- 3/4 cup Metropolitan Market Extra Virgin Olive Oil, divided
- 1/4 cup Valencia almonds, roughly chopped
- 4 cloves garlic, minced
- 1 Tbsp chopped fresh parsley
- 1 lb ripe Roma or red heirloom tomatoes (or cup Metropolitan Market Crushed Tomatoes, canned)
- 2 - 4 Peppadew peppers from the Metropolitan Market Olive Bar, chopped
- 1 Tbsp red wine vinegar
- Salt and pepper
- Bring a pot of water to boil, in preparation for step 5 (peeling the tomatoes). These steps are not necessary if you are using canned tomatoes.
- Clean the ramps and trim the bottom keeping the root base intact. (If using leeks, follow the same procedure, and cut in quarters lengthwise. Remove any tough outer layers.)
- Preheat grill on high. Toss the ramps in 2 Tbsp of olive oil.
- Place the almonds, garlic, and parsley in a bowl, set aside.
- Peel the tomatoes. In addition to boiling water, you will need a large bowl of ice water. Make a shallow cross on the bottom of each tomato, place in boiling water for 30 seconds, and transfer to ice water. Once chilled, remove the skins.
- Finely chop the tomatoes and add to almond mixture; stir in vinegar and half the Peppadew peppers. Add remaining olive oil in a steady stream, stirring constantly to incorporate. Taste and season with salt and pepper. Add remaining Peppadew peppers to your taste, if desired.
- Reduce grill heat to medium or low. Grill ramps until soft or slightly charred. Serve topped with some of the salbitxada; serve remaining sauce on the side.
- Cook’s Tip:
- If you prefer your salbixtada to be more finely chopped like the traditional version, use a mortar and pestle or food processor to blend the ingredients.