Grilled Zucchini with Ramp Aioli

Name: Grilled Zucchini with Ramp Aioli
Total time: PT0D0H0M
Ingredients: 2 tsp. fresh lemon juice; 1 ⁄ 4 tsp. cayenne; 1 egg yolk; 1 ⁄ 2 cup olive oil; 6 ramps, whites only (reserve greens for another use), minced; Kosher salt and freshly ground black pepper, to taste; 4 medium zucchini, trimmed and sliced lengthwise into ¼" slices

ANNA STOCKWELL

By SAVEUR Editors

Published on April 10, 2012

The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best.

Ingredients

2 tsp. fresh lemon juice
¹⁄₄ tsp. cayenne
1 egg yolk
¹⁄₂ cup olive oil
6 ramps, whites only (reserve greens for another use), minced
Kosher salt and freshly ground black pepper, to taste
4 medium zucchini, trimmed and sliced lengthwise into ¼" slices

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Instructions

Step 1

Make the aioli: Whisk together juice, cayenne and yolk in a mixing bowl. While whisking, slowly drizzle in ½ cup oil until sauce is emulsified; stir in ramps. Season with salt and pepper, and set aside.

Step 2

Heat a cast iron grill pan over medium-high heat. Brush zucchini slices with remaining oil and season with salt and pepper. Working in batches, grill, turning once, until tender and slightly charred, about 4 minutes. Transfer to a serving platter and drizzle with aioli before serving.

Make the aioli: Whisk together juice, cayenne and yolk in a mixing bowl. While whisking, slowly drizzle in ½ cup oil until sauce is emulsified; stir in ramps. Season with salt and pepper, and set aside.
Heat a cast iron grill pan over medium-high heat. Brush zucchini slices with remaining oil and season with salt and pepper. Working in batches, grill, turning once, until tender and slightly charred, about 4 minutes. Transfer to a serving platter and drizzle with aioli before serving.