Mixed Greens with Spicy Ponzu Dressing

  • Serves

    serves 4-6

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
  • 12 cup mirin (sweet rice wine)
  • 12 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


Step 1

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.

Step 2

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.)

Step 3

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.

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