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Mirage Salad - from Mirage Persian Cuisine
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From the menu of . . . Mirage Persian Cuisine
6631C Roswell Road, Atlanta
404-843-8300
Q: I recently ate at Mirage restaurant and had a salad with red wine dressing. It was delicious. I hope you can get the recipe.
-- Elaine Jones, LaGrange
A: Mehran Mikail, the menu consultant for Mirage Persian Cuisine, said he created the salad about a year and a half ago out of some of his favorite flavors. "It's a mixture of one of our most popular rice dishes, that has some ingredients like orange peel and pistachios and almonds, " Mikail said.
Hands on time: 30 minutes Total time: 2 hours and 30 minutes Serves: 4
Ingredients:
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1/2 cup slivered dried orange peel, or the zest of 3 oranges
1/2 cup granulated sugar
1/8 teaspoon ground saffron
2 tablespoons extra-virgin olive oil
1/2 cup slivered almonds
1/2 cup halved raw pistachios
1 cup julienne carrots, cut 1/8 inch thick
8 cups torn romaine lettuce
1/2 cup shredded red cabbage
1 cup cherry tomatoes
1/2 cup dried currants or small raisins
1/2 cup dried barberries
1/4 cup red wine salad dressing, such as Ken's Steak House brand (or vegan red wine vinegar and olive oil)
Salt and pepper
Instructions:
Soak the orange peel in cold water for 2 hours and drain. Boil in fresh water for 5 minutes and drain. Repeat. Bring 1 cup water to boil, add the sugar and stir until it dissolves, then add the orange peels and boil until the water has completely evaporated. Set candied peels aside.
Stir saffron into 2 tablespoons of boiling water; set aside.
In a small skillet, heat the olive oil over medium heat. Add the almonds and pistachios and saute for 2 minutes. Add the carrots and orange peel and saute until nuts are lightly brown, about 2 minutes. Stir in the saffron water and remove the pan from the heat. Cool the mixture to room temperature.
Arrange the lettuce and red cabbage in a serving bowl. Top with tomatoes, currants, barberries and the cooled nut mixture. Toss with the red wine salad dressing. Season to taste with salt and pepper.
Stir saffron into 2 tablespoons of boiling water; set aside.
In a small skillet, heat the olive oil over medium heat. Add the almonds and pistachios and saute for 2 minutes. Add the carrots and orange peel and saute until nuts are lightly brown, about 2 minutes. Stir in the saffron water and remove the pan from the heat. Cool the mixture to room temperature.
Arrange the lettuce and red cabbage in a serving bowl. Top with tomatoes, currants, barberries and the cooled nut mixture. Toss with the red wine salad dressing. Season to taste with salt and pepper.
Notes:
A hint of saffron mellows the tangy-sweet blend of nuts and dried fruit that top this unique salad. The salad can be ordered at the restaurant topped with a char-grilled chicken kebab (as shown above).
Dried barberries and dried slivered orange peel can be found at Persian grocery stores such as Shahrzad International in Sandy Springs or Super Global International Food Markets in Alpharetta, Roswell and Marietta, Mikail said. Or you can substitute dried cranberries for the barberries and fresh orange zest for the dried peel.
Dried barberries and dried slivered orange peel can be found at Persian grocery stores such as Shahrzad International in Sandy Springs or Super Global International Food Markets in Alpharetta, Roswell and Marietta, Mikail said. Or you can substitute dried cranberries for the barberries and fresh orange zest for the dried peel.
Nutrition:
Per serving: 608 calories (percent of calories from fat, 45), 11 grams protein, 77 grams carbohydrates, 11 grams fiber, 32 grams fat (4 grams saturated fat), no cholesterol, 146 milligrams sodium.
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