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Radish, Orange, and Arugula Salad

Radish, Orange, and Arugula Salad

Serves: 4 | prep Time 25 minutes | Cook time 0 Minutes

  • 1 tablespoon minced shallot
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 cup mayonnaise
  • 2 tablespoons plain, whole milk Greek yogurt
  • 1/2 cup buttermilk, shaken vigorously
  • 1 tablespoon minced parsley leaves
  • 1 teaspoon minced tarragon leaves
  • 4 oranges, mixed colors is great!
  • 1 bunch radishes, greens trimmed and sliced paper thin
  • 1/4 teaspoon sea salt, plus more to taste
  • 10 ounces arugula leaves

Dressing is best made a few hours ahead of time. In a small bowl, mix to combine shallot, lemon zest, and 1/4 teaspoon sea salt. Whisk in mayo and yogurt. Whisking constantly, drizzle in buttermilk. Fold in herbs and pepper. Taste and add sea salt as needed. Cover and refrigerate for 2 hours or longer.

To assemble salad, grate 1 tablespoon orange zest and set aside for garnish. Next, slice tops and bottoms from oranges. With a sharp knife and downward strokes, cut off peel and pith to reveal the orange flesh. When citrus is peeled, cut oranges into 1/2-inch thick slices.

Collect any accumulated orange juice from the cutting board, and measure out 2 tablespoons (the orange tops, bottoms, and slices will give out a bit of juice as well). Toss radish slices with orange juice and 1/4 teaspoon sea salt. Set aside 20 minutes; drain.

Arrange arugula on a platter and toss with 1 tablespoon dressing. Layer in orange and radish slices, drizzling with ranch dressing as you go. Top with reserved orange zest, and a pinch each sea salt and fresh ground pepper. Serve immediately.