Full Recipe
Author
Erin Jeanne McDowell | 2021-04-21
Description
I look forward to ramp season each spring. These delicate wild leeks grow in wooded areas and have a beautiful onion-garlic flavor and brilliant green color. While they're delicious pickled or added to pastas, I like them best blended into a béchamel sauce. They tint the sauce a spring green that's indicative of the flavor packed inside. Here the sauce makes a decadent topping for a croque monsieur, France's famous toasted ham-and-cheese sandwich. Served alongside a simple salad, it's a perfect meal to welcome warming weather.
