Bitter Greens Salad with Spiced Mirin Dressing
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.
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Total: 15 Minutes
- Calories: 84
- Fat: 4.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.5g
- Protein: 0.8g
- Carbohydrate: 6.8g
- Fiber: 0.9g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 204mg
- Calcium: 32mg
- 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
- 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.
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