Ramp VinaigretteMADE BY RIGHT TASTY IN NEW YORK CITY
This started out as a small-batch experiment between two friends. They'd been using the extra liquid from a jar of pickled ramps on salads, and, after a whole bunch of kitchen trial and error, landed upon this perfect vinaigrette recipe.
Ramps are an early spring obsession among farmers market goers. With the rich flavor of onions and garlic and the mildness of leeks, ramps are indeed a sort of hybrid of the three. Blended here with extra virgin olive oil, cider and white vinegar and some spices, the ramps bring a wonderful depth to this vinaigrette. It is, indeed, right tasty.
We can't get enough. The label was created by artist Ryan McLennan – it's just the sort of bottle we want to keep out on our summer table.
tip of the tongue
Works excellent in all your summer salads. Try this drizzled on roasted potatoes alongside a piece of grilled fish. Also makes a healthy alternative to dip for your raw summer vegetables like string beans.
Organic cider vinegar, white vinegar, extra virgin olive oil, vegetable oil, ramps, salt, sugar, spices. Comes in a flask-shaped 6 oz glass bottle. Shake well and refrigerate after opening.