Recipes Salads

Double-Dressed Radish & Arugula Salad with Ramp-Ranch Dressing

A peppery salad that's perfectly dressed with subtle layers of herby, ranch flavor.

In the odd moments where I’m longing for some clean eating, usually after days of fried food, red meats and dairy-laden dishes, I admit I will throw a salad together.

I urge you to try this new dressing technique next time you make any simple, garden salad. They are, after all, simple salads, so they are by definition screaming for flavor.

Dressing salads not once, but twice, is the perfect remedy to what would be an otherwise flavorless disappointment. You want each leaf to impart some tang when it hits your tongue. Dressing twice eliminates the possibility of that truly miserable, dry forkful of undressed leaves.

We’ve all been there.

It’s the same feeling when you get to the bottom of the nachos, and there’s no cheese or toppings left.

Don’t text while driving. Hold the door for moms with strollers. Pick up after your dog when they do their business in public parks.

Layer your nachos.

The first round of dressing includes the acids, salt and with a bit of olive oil to coat – whether that’s lemon juice, balsamic or wine vinegar.

Due to some lettuces’ tendencies to wilt, the heartier the leaf-base of the salad, the better. I wouldn’t try this on mixed greens. But hearty arugula, romaine, bitter greens like radicchio & endive or kale would work great.

The second dressing – you guessed it – is the headliner. Here I made a ranch-style dressing with ramps I saw at a farmer’s market. Scallions offer the near-exact same flavor, so that can and should be used in place of ramps if you can’t get your hands on them.

Radishes and arugula share a sharp, spicy undertone. I added some roughly-crushed peppercorns to bring the pepper theme home. With a buttermilk ranch to mellow out these flavors, I can absolutely guarantee you will like this.

At least once in a while. 😉

I N G R E D I E N T S

Serves 2.

F o r  t h e  S a l a d

  • 2 big handfuls arugula
  • 8 – 12 radishes, tops removed & sliced
  • 6 basil leaves, chiffonaded 1 / 2 inch thick
  • 1 tablespoon crushed black peppercorns, for garnish

F o r  t h e  V i n a i g r e t t e  B a s e

  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice, or vinegar of your choosing
  • 1 / 2 teaspoon salt
  • 1 / 2 teaspoon pepper

F o r  t h e  R a m p – R a n c h  D r e s s i n g

  • 1 / 3 cup buttermilk
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 / 2 ramp, minced
  • 10 chive stems, minced
  • 1 tablespoon parsley, minced
  • 1 tablespoon dill, minced
  • 1 / 2 teaspoon salt
  • 1 / 2 teaspoon pepper

D I R E C T I O N S

  1. Mix the vinaigrette ingredients in a small bowl. Mix the ramp-ranch ingredients in a small bowl, whisking vigorously to ensure there are no small clumps. Set both in the fridge for as long as possible (10 – 15 minutes) so flavors have a chance to blend.
  2. Rinse dirt & sand from the radishes in cold water. Dry. Cut the tops and roots off the radishes and slice thinly. Cigar roll the basil leaves and chiffonade about 1 / 2 inch thick.
  3. Serving 1 large handful of arugula per person, toss the leaves with the basil and vinaigrette base in a large bowl until all leaves are lightly coated in the vinaigrette.
  4. Plate the arugula & basil mix. Layer the sliced radishes into the arugula.
  5. Pour as much ramp-ranch dressing as you’d like over the top of each salad. Top with crushed peppercorns and a sprinkling of finishing salt.

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