Chicory Salad with Grapefruit and Miso Ranch Dressing

healthyish ginger garlic buttermilk mayonnaise yogurt chive rice vinegar miso grapefruit nori salad sesame seed salad dressing

Andy Baraghani

4 servings

Source

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

A spice mill or mortar and pestle

Method

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.

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.

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

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