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–+ servings
A wintry orange and arugula salad scattered with citrus-marinated radishes and drizzled with creamy buttermilk ranch dressing.
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Radish, Orange and Arugula Salad with Buttermilk Ranch Dressing
Prep Time
25 mins
Total Time
25 mins
 
This vibrant arugula salad marries peppery radishes and sweet orange slices beautifully. The salad is topped with a creamy buttermilk ranch dressing that's a snap to make from scratch.
Recipe Type: Salad
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Dressing
  • 1 tablespoon minced shallot
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 cup mayonnaise, I'm partial to Duke's
  • 2 tablespoons plain, whole milk Greek yogurt
  • 1/2 cup buttermilk, shaken vigorously
  • 1 tablespoon minced parsley leaves
  • 1 teaspoon minced tarragon leaves
Salad
  • 6 colorful, sweet oranges (I used 2 naval, 2 blood, and 2 satsumas)
  • 1 bunch radishes, greens trimmed and sliced paper thin
  • 1/4 teaspoon sea salt, plus more to taste
  • 10 ounces arugula leaves
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.