Shirazi Salad with Romaine and Dried Mint

Name: Shirazi Salad with Romaine and Dried Mint
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 hearts (about 8 oz) (225 g) romaine lettuce hearts, washed, thoroughly dried, and cut crosswise into ½-inch (1.5 cm) ribbons; 4 small (about 12 oz) (340 g) Persian cucumbers, unpeeled if skin is thin, cut into ½-inch (1.5 cm) dice; 3 medium (about 1 lb) (450 g) ripe medium tomatoes, cored and cut into ½-inch (1.5 cm) dice; ½ small (about 3 oz) (85 g) small red onion, finely diced into ¼-inch (6 mm) pieces; 3 tbsp (45 ml) fresh lime juice, from about 2 limes, strained; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tbsp (3 g) dried mint, crumbled between your fingers; ¾ tsp (3½ g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A crisp Persian-style chopped salad of juicy tomato, cool cucumber and sharp red onion, bulked up with shredded romaine and dressed with lime juice, olive oil and fragrant dried mint. Fresh, bright and ready in 20 minutes.

Prep: 20 min
Cook: —
Wait: 10 min
Total: 30 min
Makes: About 6 cups (4 side servings)

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Ingredients

4 servings

2 hearts (about 8 oz) (225 g) romaine lettuce hearts, washed, thoroughly dried, and cut crosswise into ½-inch (1.5 cm) ribbons
4 small (about 12 oz) (340 g) Persian cucumbers, unpeeled if skin is thin, cut into ½-inch (1.5 cm) dice
3 medium (about 1 lb) (450 g) ripe medium tomatoes, cored and cut into ½-inch (1.5 cm) dice
½ small (about 3 oz) (85 g) small red onion, finely diced into ¼-inch (6 mm) pieces
For the dressing
3 tbsp (45 ml) fresh lime juice, from about 2 limes, strained
3 tbsp (45 ml) extra-virgin olive oil
1½ tbsp (3 g) dried mint, crumbled between your fingers
¾ tsp (3.5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (6)

Large cutting board
Sharp chef's knife
Small bowl or jar for the dressing
Large mixing bowl (4-quart / 4-liter)
Salad spinner or clean kitchen towel
Whisk or fork

Steps

Before you start

Chill the romaine, cucumbers and tomatoes if you can; a cold salad tastes crisper.
Use ripe, in-season tomatoes: they provide most of the juice that flavors the salad.
Rub the dried mint between your palms as you add it to release its aroma.
Dress the salad just before serving so the romaine stays crisp.

1
Dry the romaine
- Wash the romaine hearts and dry them completely in a salad spinner or by patting with a clean towel.
- Cut crosswise into ½-inch (1.5 cm) ribbons and place in a large mixing bowl.
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Ready when: Leaves feel dry to the touch with no water droplets.
Tip: Wet lettuce dilutes the dressing and makes the salad watery.
2
Dice the cucumbers
- Trim the ends from the cucumbers and cut into ½-inch (1.5 cm) dice.
- Add to a separate medium bowl, not yet over the romaine.
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Ready when: Pieces are roughly uniform cubes.
Tip: If using regular cucumbers, peel if waxy and scoop out the seeds first.
3
Dice tomatoes and onion
- Core the tomatoes and cut into ½-inch (1.5 cm) dice, keeping their juices.
- Finely dice the onion into ¼-inch (6 mm) pieces.
- Add both to the bowl with the cucumbers.
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Ready when: Tomato pieces hold their shape and release some juice.
Tip: Use a serrated knife for ripe tomatoes to avoid crushing them.
4
Make the dressing
- In a small bowl or jar, combine the lime juice, olive oil, salt and several grinds of pepper.
- Crumble in the dried mint, rubbing it between your fingers.
- Whisk or shake for 20 seconds.
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Ready when: Dressing looks cloudy and slightly emulsified, with mint evenly suspended.
Tip: Taste on a piece of cucumber, not by itself; it should taste a little too sharp on its own.
5
Marinate the vegetables
- Pour two-thirds of the dressing over the cucumber, tomato and onion mixture.
- Stir gently and let stand at room temperature for 10 minutes so the onion mellows and the tomato juices blend with the dressing.
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Ready when: A pool of pink, flavorful juices forms at the bottom of the bowl.
6
Toss and serve
- Pour the marinated vegetables and all their juices over the romaine.
- Add the remaining dressing and toss gently with two spoons until the lettuce is lightly coated.
- Taste and add a pinch more salt, pepper or a squeeze of lime if needed.
- Serve immediately.
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Ready when: Romaine is glossy and lightly coated but still crisp and upright.
Tip: Serve within 15 minutes; romaine wilts as it sits in dressing.

Good to know

Tips

Salt the dressing, not the raw lettuce, to keep the romaine from wilting.
Cut the vegetables to a similar size so every forkful has a balance of flavors.
Rinse the diced onion under cold water for 30 seconds if you want it even milder.
Serve alongside grilled kebabs or rice dishes, where the acidity cuts through richness.

Make ahead

"Dice the cucumber, tomato and onion up to 4 hours ahead and refrigerate separately from the romaine. Mix the dressing up to 1 day ahead and refrigerate in a sealed jar. Shake well, then marinate and toss just before serving."

Storage & reheating

"Best eaten immediately. Leftovers keep in an airtight container in the refrigerator for up to 1 day, though the romaine will soften. Serve cold; do not freeze."

Substitutions

fresh lime juice → fresh lemon juice. Use the same amount; the flavor will be slightly sweeter and less floral.
dried mint → 1/4 cup (10 g) chopped fresh mint. Gives a brighter, greener flavor; dried mint is more traditional.
small red onion → thinly sliced scallions (3). Milder; add at the end rather than marinating.
romaine lettuce hearts → little gem lettuce. Same crunch and volume; cut into similar ribbons.