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
How to Make It
Soak chiles in warm water for 10 minutes; drain.
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.
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