Mirage Salad 4 servings

Hands on: 30 minutes

Sean Drakes/Special (ENLARGE)
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Total time: 2 1/2 hours (includes soaking time)

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 with a chicken skewer (left).

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

Salt and pepper

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 sauté for 2 minutes. Add the carrots and orange peel and sauté 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.

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.