Cooked - Chicory Salad With Grapefruit And Miso Ranch Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicory Salad With Grapefruit And Miso Ranch Dressing

4.0

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

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.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

CuisineFusion

Occasions📆Everyday🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 15m

Created 124 weeks ago

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