Chicory Salad with Grapefruit and Miso Ranch Dressing

Name: Chicory Salad with Grapefruit and Miso Ranch Dressing
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; A spice mill or mortar and pestle

By Andy Baraghani

April 21, 2017

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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 notes

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