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(Serves 4)
1/2 cup raisins
Boiling water
1 cup halved large seedless grapes
1 tablespoon diced dried apricots (1/4-inch dice)
1-1/2 tablespoons fried rosemary (see Chef's Note)
1/4 large red onion, cut into small slivers
Juice of 1 large lemon or 2 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil or 3 tablespoons Extra-virgin olive oil and 2 teaspoons rosemary oil
Gray salt and freshly ground pepper
1 large head radicchio, about 3/4 pound
2 cups loosely packed baby spinach
12 thin slices prosciutto, or 1/4 pound sausage, grilled and cubed (optional)
1 tablespoon pine nuts, toasted
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Sicilian Harvest Salad
With the addition of a grilled chicken breast, this salad makes a great main course. In the autumn and winter you can use figs, apples, pears, or persimmons in place of the grapes, while in summer you can use plums, apricots, and peaches.
Put the raisins in a small bowl and pour boiling water over them to cover. Let stand until plump and soft, about 10 minutes. Drain.
Put the raisins, grapes, apricots, rosemary, and onion in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.
Separate the radicchio into leaves, saving the heart for another use. Tear into bite-size pieces and add to the dried fruit mixture along with the spinach. Toss well. Divide among 4 plates and top with the prosciutto, if using. Scatter the pine nuts over the top.
Chef's Note: Frying rosemary on the branch removes its slightly soapy, bitter flavor. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest, and salt. Or use it with Fennel Spice or Roasted Garlic Paste as a seasoning for lamb and pork.
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The Wine Festa Show |
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Quick Tip:
The fruit mixture in this salad makes a wonderful little "chutney" to serve alongside grilled chicken or swordfish. |
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