Winter Salad With Ginger-Miso Dressing


Greg Dupree ; Food Styling: Cat Steele ; Prop Styling : Mindi Shapiro


  • 1 orange
  • 1/4 cup grapeseed oil
  • 1 (1-inch) piece fresh ginger, peeled and sliced
  • 1 small clove garlic, chopped
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon white miso
  • 1 teaspoon toasted sesame oil
  • 2 medium carrots (about 3 oz. each), chopped
  • 3 heads Belgian endive (about 3 oz. each), chopped
  • 1 head radicchio (about 6 oz.), cored and chopped
  • 2 ribs celery (about 1.5 oz. each), thinly sliced diagonally
  • 2 tablespoons slivered almonds, toasted, for serving, optional


  1.  Slice top and bottom ends off orange, just enough to expose flesh. Slicing top to bottom, cut away peel and white pith. Hold orange over a small bowl; cut along membranes and release segments into bowl, catching the juice in the bowl. When you’ve finished cutting, squeeze orange to release remaining juice into bowl. Transfer segments to a large bowl; pour juice into a blender (you’ll have about 2 tablespoons).

  2.  Place 1 tablespoon of the grapeseed oil, ginger, and garlic in a small skillet. Turn heat to medium-low. When mixture sizzles, let it cook for 30 seconds; transfer to blender. Add remaining 3 tablespoons grapeseed oil, vinegar, miso, sesame oil, and carrots to blender. Pulse to chop carrots, then let blender run to puree dressing.

  3.  Place endive, radicchio, and celery in bowl with orange. Add dressing a few tablespoons at a time and toss (you may not use it all). Divide among 4 plates; sprinkle with almonds, if desired.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 202
Fiber per serving: 15g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 5g
Protein per serving: 3g
Carbohydrates per serving: 16g
Sodium per serving: 304mg
Iron per serving: 1mg
Calcium per serving: 57mg

This Recipe Is

Beth Lipton