Michael Solomonov of Zahav
The Vegetable: Ramps
Featured In: Kibbe nayeh with ramp zhoug ($9)
Chef’s Tip: Solomonov loves adding sautéed ramp greens to the Yemenite garlic-chile-cardamom sauce called zhoug. “It’s amazing with grilled meat, like a chimichurri situation,” he says. Sous-chef Yehuda Sichel (who will be co-chef of upcoming Abe Fisher) adds that in general you should treat ramps like a scallion - the green leaves can be torn for salads, and you can pickle the bulbs or thinly slice them to add a bright onion flavor.
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