The dressing for this salad takes two weeks to make, but the flavor is well worth the wait. Check your local Asian market for the hard-to-find ingredients in this recipe.
- 1 cup bottled ponzu sauce
- 1 cup soy sauce
- 1⁄2 cup mirin (sweet rice wine)
- 1⁄2 cup rice vinegar
- 1 (5") piece konbu (dried sea kelp)
- 1 Tbsp. katsuobushi (dried, smoked bonito flakes)
- Juice from 1⁄2 orange
- 1 tsp. Asian chile oil
- 1 tsp. sriracha chile sauce
- 12 oz. small leaves from mixed greens, such as radicchio and bibb, lola rosa, oak leaf, or romaine lettuce, washed and thoroughly dried
Combine ponzu sauce, soy sauce, rice wine, vinegar, sea kelp, bonito flakes, and orange juice in a medium bowl. Cover with plastic wrap and transfer to the refrigerator to let mature for 2 weeks.
Strain ponzu mixture through a fine sieve into a clean 24-oz. glass jar with a tight-fitting lid and discard solids. (Dressing will keep, tightly sealed, for up to 3 months in the refrigerator.)
Put chile oil, chile sauce, and 1⁄3 cup of the ponzu dressing into a large bowl and whisk until smooth. Add greens and toss until well coated.