BLT with Sautéed Ramps

"To me, ramps are the ultimate indicator that spring has arrived. I love their garlicky, oniony flavor, and they're amazing grilled, roasted or sautéed," says Alex.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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1/2 cup mayonnaise

2 tablespoons finely chopped fresh chives

1 small clove garlic, grated

1/2 teaspoon grated lemon zest, plus the juice of 1 lemon

Kosher salt and freshly ground pepper

8 slices thick-cut bacon

2 tablespoons canola oil

24 ramps, ends trimmed

8 1/2-inch-thick slices white or sourdough bread

Unsalted butter, at room temperature, for spreading

1 ripe tomato, sliced


  1. Whisk the mayonnaise, chives, garlic, lemon zest, 1/4 teaspoon salt and few grinds of pepper in a medium bowl until combined. Refrigerate until ready to use.
  2. Cook the bacon in a large nonstick skillet over medium heat, flipping, until crisp and browned, about 10 minutes. Drain on a paper towel-lined plate.
  3. Wipe out the skillet and heat the canola oil over medium heat. When the oil begins to smoke slightly, remove the skillet from the heat and add the ramps in a single layer. Return the pan to the heat and season with salt and pepper. Cook the ramps over high heat for 30 seconds, stirring constantly, to wilt them. Transfer them to a plate and drizzle with the lemon juice.
  4. Toast the bread and spread with butter. Spread a tablespoon of the chive mayonnaise on each slice of bread. Top 4 bread slices with the bacon, ramps and tomato. Top with the remaining bread.

Cook’s Note

If the ramp bulbs are large, cut them away from the green tops and cook for a few minutes longer until tender.

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