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Recipes

Asha's Citrus & Chicory Salad with Miso-Ginger Dressing

Asha Loupy

Serves 6

Asha's Citrus & Chicory Salad with Miso-Ginger Dressing
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Asha Loupy

Basiya Ginger—grown on the Vivavan farm, a 200-acre food forest located in the central state of Madhya Pradesh—is lively and juicy with a deep warmth and honeyed sweetness. Yes, it’s damn dreamy in sweets and baked goods, but, for me, this ginger is a gamechanger in savory cooking. It has a special ability to weave its way through every nook and cranny of whatever you’re adding it to, from marinades and spice rubs—bonus: it doesn’t burn as easily as fresh and still retains the enzyme, zingibain, that tenderizes meat—to sauces, glazes, and of course, salad dressings (I am the queen of salads, after all!).

The dressing for this winter-perfect salad couldn't be any easier. Miso, orange juice, ground ginger, Pahadi Pink Garlic, toasted sesame oil, rice wine vinegar, maple syrup, and avocado oil are blended together to create a lusciously pourable topping for peak-season citrus and chicories. And, it's great on other things, too—so make a double batch!—like tossed into a Brussels sprouts slaw or kale salad, drizzled over wedges of deeply caramelized, oven-roasted cabbage, or used to zhuzh up with whatever leftovers you have on hand.

Cook's note: This salad can easily be halved to serve 3 to 4 people. Make the full batch of dressing—you'll want it on hand for future salads!—and just cut the amount of chicories and citrus in half. Or, measure with your heart when it comes to the produce, this salad isn't fussy!

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Ingredients

For the dressing
  • ⅓ cup avocado oil or other neutral oil, like canola
  • ¼ cup freshly squeezed orange juice
  • 2½ tablespoons rice wine vinegar
  • 1½ tablespoons white or yellow miso
  • 1 teaspoon maple syrup
  • 1 teaspoon toasted sesame seed oil
  • ¾ teaspoon Basiya Ginger
  • ¼ teaspoon Pahadi Pink Garlic
  • ¼ teaspoon Surya Salt
For the salad & assembly
  • 4 to 5 medium oranges or 2 to 3 large oranges (about 1½ to 2 pounds)
  • 1 medium grapefruit
  • 2 small heads mixed chicories, like castelfranco, radicchio, treviso, or La Rosa del Veneto (about ¾ pound)
  • 2 tablespoons store-bought roasted sesame seeds

Methods

  1. To make the dressing, combine all the ingredients in a tall jar or immersion blender cup. Let it sit for 30 seconds to 1 minute to let the oil separate to the top. 
  2. Place an immersion blender in the jar, so the blades are sitting on the bottom, and start blending on high. As the mixture starts to emulsify, start to tilt the head of the immersion blender and continue to blend until all the oil is incorporated and a thick dressing forms (it should coat and cling to the back of a spoon). Taste and season with salt, if necessary. (The amount of salt will vary depending on what type of miso you use.)
  3. To prep the citrus, take one at a time, cut a small slice off the top and the bottom to reveal the flesh, then place it cut side down on a cutting board. Using a sharp paring knife or serrated knife, cut the peel and white pith off the orange moving the knife along the curvature of the fruit. Repeat until fully peeled, and then repeat with the remaining oranges and grapefruit. Slice the peeled fruit into ¼-inch slices and remove any seeds. Set aside.
  4. To prep the chicories, take one head a time, separate the leaves, rinse with cold water, and dry well. Place the washed leaves in a large bowl and drizzle with three-quarters of the dressing and 1 tablespoon roasted sesame seeds. Taste and season with salt, if necessary.
  5. To assemble, arrange the dressed chicories on a serving platter or shallow serving bowl, nestle in the citrus slices, and drizzle the citrus with the remaining quarter of the dressing. Sprinkle with the remaining 1 tablespoon roasted sesame seeds and serve immediately.

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