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.

Recipe by Cooking Light October 2013

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Credit: Rob Culpepper; Styling: Cindy Barr

Recipe Summary test

hands-on:
5 mins
total:
15 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak chiles in warm water for 10 minutes; drain.

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

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

84 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.5g; protein 0.8g; carbohydrates 6.8g; fiber 0.9g; iron 0.4mg; sodium 204mg; calcium 32mg.
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