Bitter Greens Salad With Spiced Mirin Dressing – a delicious recipe with chiles, baby arugula, torn radicchio, endive, extra-virgin olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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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6
.
70
kcal
Calories
8
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 dried red Thai chiles, 4 cups baby arugula, 2 cups torn radicchio, 1 cup sliced Belgian endive, and more.
Yes, Bitter Greens Salad With Spiced Mirin Dressing falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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