Chicory Salad With Grapefruit and Miso Ranch Dressing

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

Steps

1. 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.
2. 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.
3. Toss chicories with miso ranch; taste and adjust seasoning with salt and pepper. Add grapefruit and toss again. Top with nori and sesame seeds.
4. Do Ahead: Dressing can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.