Ramp Escabeche Recipe | Saveur
Chef Jose Enrique’s springtime version of escabeche calls for dressing charred ramps in a combination of rice vinegar, honey, and olive oil.
Ingredients
- 8 oz. ramps, trimmed
- <sup>1</sup>⁄<sub>2</sub> cup plus 2 Tbsp. olive oil
- Kosher salt
- <sup>3</sup>⁄<sub>4</sub> cup rice vinegar
- <sup>1</sup>⁄<sub>4</sub> cup honey
- Coarsely ground black pepper
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