Fried Cheese Curd Salad with Spicy Yogurt Ranch

Deselect All

Spicy Yogurt Ranch:

1/2 cup Greek yogurt (2 percent or whole milk)

2 tablespoons finely chopped pickled jalapenos, plus 3 tablespoons brine from the jar 

2 tablespoons heavy cream or half-and-half 

2 tablespoons chopped fresh Italian parsley 

1 tablespoon chopped fresh chives 

1 tablespoon chopped fresh dill 

1/2 teaspoon garlic powder 

1/2 teaspoon kosher salt 

Fried Cheese Curds:

Vegetable oil, for frying

1 cup all-purpose flour 

1 teaspoon sweet paprika 

1/2 teaspoon kosher salt, plus more for sprinkling 

1/4 teaspoon cayenne pepper

12 ounces Cheddar cheese curds 

1 cup dark beer, plus more as needed 

1 large egg, beaten 

Salad:

One 5-ounce package mixed baby greens

2 ripe plum tomatoes, chopped 

1 Persian cucumber, thinly sliced 

3 radishes, thinly sliced 

1/4 cup chopped fresh chives 

1/4 cup roasted salted sunflower seeds