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INGREDIENTS
2 tsp. fresh lemon juice
¼ tsp. cayenne
1 egg yolk
½ 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
INSTRUCTIONS
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.
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.
