Ramp & Morel Bean Salad
Makes 6 Servings
There’s nothing boring about this bean salad – the ramps and morel mushrooms bring some of mother nature’s most amazing foraged flavors to what was once a humble side dish.
- 1/2lb Fresh Morel Mushrooms, halved (could substitute reconstituted dried morels)
- 1 tbsp Unsalted Butter
- 1 bunch Wild Ramps, cleaned (how to clean ramps)
- 1 tsp Champagne Vinegar
- 2 cups Dried Beans (rice beans, marrow beans, or giant Peruvian lima beans)
- 1 Bay Leaf
- ¼ cup Parmigiano Reggiano Cheese, very finely grated (microplaned)
- Salt & Black Pepper
Note: if using multiple bean varieties, we recommend cooking them in separate pots (each with their own bay leaf) until each variety is tender for best texture.