Crunchy Salmon Caesar Wraps

with a ramp (!!!!) caesar dressing

when i’m craving a caesar wrap, i need it almost immediately. there’s no time to marinate, grill, or pretend like i want to touch raw chicken at noon on a Tuesday. the only way i’ll actually make one at home is if it leans easy.

ramps @ Rainbow Grocery!

caesar can feel intimidating, but this dressing comes together in under a minute with an immersion blender. ramps give it that wild garlicky punch and a its bright green color. on the west coast, ramps are basically gold. i went on a mini pilgrimage through the bay to find them, driving to a niche grocer on the other side of town. worth it. if you can’t find ramps near you, no worries! i’ve included an easy substitution below.

it all gets tossed with crisp romaine and homemade crunchy croutons, then rolled up with sprouts. take it to the beach, eat it at the park, or just post up near a sunny window and pretend you’re on a lunch date with yourself!!

Crunchy Salmon Caesar Wrap with Ramp Caesar Dressing

ingredients

for the wrap:

• 1 can smoked salmon (like Fishwife, or sub canned tuna/chicken)

• 1 head romaine, chopped

• 1 handful croutons (see below)

• 1–2 tbsp shaved or sliced parmesan (optional, for extra cheese)

• 1 large tortilla or wrap

• alfalfa sprouts (a small handful)

• olive oil or a little butter (if pan-grilling the wrap)

for the croutons:

• 1–2 slices old bread, cut into cubes

• olive oil

• salt

for the ramp caesar dressing:

• 3 ramps (or 1 garlic clove + a few green onion greens)

• ¼ cup baby spinach (for color)

• juice of ½ lemon

• 1 tbsp mayo

• 1 tsp Dijon mustard

• ½ anchovy fillet (or ½ tsp anchovy paste)

• 1/2 tsp worcestershire sauce

• 3 tbsp grated parmesan (i go heavy on the parm)

• 2 tbsp olive oil

• salt + pepper to taste

• splash of water (to thin, if needed)

method

1. toss bread cubes with olive oil and a pinch of salt. bake at 475°F for 5–10 minutes, until golden and crisp. let cool.

2. in a cup or small blender, combine all dressing ingredients: ramps, spinach, lemon juice, mayo, dijon, anchovy, worcestershire, parmesan, olive oil, salt, and pepper. blend with an immersion blender until smooth and bright green. add a splash of water if too thick.

3. in a large bowl, toss romaine with smoked salmon and optional parmesan slices. add enough dressing to coat. toss well. add croutons and toss again (right before wrapping to keep them crunchy).

4. lay alfalfa sprouts across the center of your tortilla. pile on the caesar salad. roll tightly like a burrito.

5. optional: grill the wrap in a hot cast iron pan for 1–2 minutes per side until golden and crisp.

6. slice in half and enjoy immediately, before those croutons get soggy!

i found my ramps at Rainbow Grocery in the Mission District in a little bucket in the produce section. i’ve heard they’re also in stock at Berkeley Bowl!