A pleasant salad with fish and ponzu dressing.
- Cooking time
- 10 minutes
- Nutrition information is for one serving.
- Thinly slice the fish.
- Tear the lettuce and red chicory into bite-size pieces by hand.
Cut white chicory into 2 cm (3/4 in.) wide strips.
Then, soak the leaves in cold water until crisp, and drain and set aside in a colander.
- Mix the ingredients of (A) in a bowl to make the dressing.
Add the fish and dress well.
- Arrange the leaves and fish on a plate, pouring the remaining dressing on top.