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!