Sicilian Harvest Salad
Tra Vigne Cookbook: Seasons in the California Wine Country
1 cup halved large seedless grapes
1 tablespoon diced dried apricots
1-1/2 tablespoons fried rosemary (see note)
1/4 large red onion, cut into small slivers
Juice of 1 large lemon
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 large head radicchio (about 3/4 pound)
2 cups loosely packed (preferably baby) spinach
12 thin slices prosciutto or 1/4 pound sausage, grilled and cubed
1 tablespoon pine nuts, toasted
the raisins in a small bowl and pour boiling water over them to
cover. Let stand until plump and soft, about 10 minutes. Drain.
the raisins, grapes, apricots, rosemary and onion in a large bowl.
Add the lemon juice and stir in the olive oil. Season with salt
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.
Scatter the pine nuts over the top.
Frying rosemary on the branch removes its slightly soapy, bitter
flavor, so you can use more. 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 clean, tightly sealed container. In addition to the preceding
and other recipes, use the fried rosemary to make a seasoned salt
by adding it to a mixture of black pepper, dried lemon zest and
(Updated: 10/28/08 SN)