Bitter Greens Salad with Spiced Mirin Dressing

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Bitter Greens Salad with Spiced Mirin DressingRecipe
Photo: Rob Culpepper; Styling: Cindy Barr
It's common to add a touch of sweetness to salad dressings for bitter greens. Instead of sugar or honey, here I use the richness of mirin.
Serves 6 (serving size: about 1 cup)


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2 dried red Thai chiles
4 cups baby arugula
2 cups torn radicchio
1 cup sliced Belgian endive
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon fennel seeds (optional)
6 tablespoons mirin (sweet rice wine)
1/2 teaspoon salt


Hands-on: 5 Minutes
Total: 15 Minutes

1. Soak chiles in warm water for 10 minutes; drain.

2. Place arugula, radicchio, and endive in a large bowl; toss gently to combine.

3. Heat oil in a large skillet or wok over medium-high heat. Add garlic, fennel seeds, if desired, and chiles; stir constantly for 30 seconds. Reduce heat to low; cook 1 minute. Stir in mirin and salt; increase heat to high. Bring to a boil; boil for 15 seconds. Remove chiles from mixture. Drizzle hot dressing over greens; toss gently to coat. Serve salad immediately.

Created date

August 2013

Nutritional Information

Calories 84
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 0.8 g
Carbohydrate 6.8 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 204 mg
Calcium 32 mg