Ramp Escabeche Recipe
Chef Jose Enrique’s springtime version of escabeche calls for dressing charred ramps in a combination of rice vinegar, honey, and olive oil.
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Cooking tools:
- Grill
- Grill pan
- Mixing bowl
- Saucepan
- Mason jar
- Measuring cup
- Measuring spoon
Ingredients
- 8 oz. ramps, trimmed
- 1⁄2 cup plus 2 Tbsp. olive oil
- Kosher salt
- 3⁄4 cup rice vinegar
- 1⁄4 cup honey
- Coarsely ground black pepper
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