Food Artisans: Right Tasty

Food Artisans

A different New York artisan every week.


[Photograph: Stephanie Klose]

The idea for the Right Tasty vinaigrette company was born when Josh Mizrahi pickled some ramps and one of his coworkers, Duncan Adams, used the pickling liquid to dress his salad. They decided to develop a ramp vinaigrette, and launched the product at Smorgasburg.

Because of what Mizrahi calls "the extreme seasonality of ramps," they're an extraordinarily popular ingredient, but it can be hard to make enough of a product dependent on them during the season to sustain a growing business for the rest of the year. In fact, they're sold out of the ramp vinaigrette until this year's crop comes in.

And so they've since introduced two new flavors that are easier to produce year round: Meyer Lemon and Smoked Heirloom Tomato. The citrus dressing was Adams's brainchild. "I'm a vegetarian, so I eat a lot of salads," he explains, "I like to just squeeze a Meyer lemon over them." Non-vegetarians might like to use it on fish or roasted potatoes.

Mizrahi contributed the idea for the latter dressing. "I had a friend in culinary school who smoked tomatoes," he says, "and he did a bad job of it. But something about that bacon-y, smoked flavor really stuck with me." Originally, the idea was for a buttermilk-based dressing, but they wanted a product that would be shelf stable, and opted for a vinaigrette instead.

Mizrahi does suggest customers add some buttermilk to it themselves, though, for a creamy, tangy, smoky dressing. In addition to salads, he suggests using the vinaigrette on chicken or black-eyed peas, or adding a little to tomato sauce or aioli for a touch of smoke.

"Or just with some bread and cheese," he adds, "We can go through a whole bottle like that."