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Epicurious

Chicory Salad with Grapefruit and Miso Ranch Dressing

Image may contain Food Dish Meal Plant Salad and Platter
Photo by Alex Lau

What makes this salad special is the miso ranch dressing and the pulverized nori. You can switch up the salad greens and add whatever fruit and/or vegetable you prefer, but we’re especially into the pairing of bitter greens and sour citrus.

Recipe information

  • Yield

    4 servings

Ingredients

1 ½-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons whole-milk Greek yogurt
1 tablespoon finely chopped chives
2 teaspoons unseasoned rice vinegar
2 teaspoons white miso
¼ teaspoon onion powder
Kosher salt, freshly ground pepper
1 grapefruit
1 toasted nori sheet, coarsely torn
1 pound mixed chicories (such as red endive, yellow endive, escarole, radicchio, Treviso, and/or frisée), trimmed, leaves separated
1 teaspoon toasted sesame seeds

Special Equipment

A spice mill or mortar and pestle

Preparation

  1. Step 1

    Mix ginger, garlic, buttermilk, mayonnaise, yogurt, chives, vinegar, miso, and onion powder in a large bowl; season with salt and pepper. Let sit 10 minutes to let flavors meld.

    Step 2

    Meanwhile, finely grate ½ tsp. zest from grapefruit; stir into dressing. Using a sharp knife, cut all peel and white pith from grapefruit; discard. Cut remaining grapefruit crosswise into ½" rounds. Coarsely tear grapefruit into chunky pieces. Finely grind nori in spice mill or with mortar and pestle.

    Step 3

    Toss chicories with miso ranch; taste and adjust seasoning with salt and pepper. Add grapefruit and toss again. Top with nori and sesame seeds.

    Step 4

    Do Ahead: Dressing can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

TagsSaladGrapefruitCitrusFruitMisoEndiveChicoryLeafy GreensVegetableEscaroleRadicchioFriséeButtermilkDairyYogurtWinterQuickEasySideVegetarianHealthyishLunchDinnerBon Appétit
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