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Bitter Greens Salad with Spiced Mirin Dressing

Photo: Rob Culpepper; Styling: Cindy Barr
Hands-on time 5 mins
Total time 15 mins
Yield Serves 6 (serving size: about 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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