1bunch Italian parsleystems removed to yield roughly 2 lightly packed cups
1/4cupfresh bergamot OR 1 tablespoon dried bergamotcrumbled, stems removed
1/2teaspooncrushed red pepper flakesor more to taste
10small ramps with leavesor 5 large ramps
1/4teaspoonkosher saltor more to taste
1/2cupextra virgin olive oilyou can substitute another oil if you like
Mound the parsley, dried bergamot, ramp bulbs, salt and red pepper flakes on a cutting board, then mince together with a chef's knife.
Dice the ramp leaves into 1/4 inch squares.
In a bowl, combine the diced ramp leaves and chopped parsley-ramp mixture, then add the vinegar and oil and mix to combine. Transfer to a container with a tight fitting lid and refrigerate until needed. The sauce tastes best the day it's made.
A basic method, you can play around and make it your own or adjust to your taste.