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Sicilian Harvest Salad

NapaStyle Wine Club Sicilian Harvest Salad NapaStyle Wine Club Sicilian Harvest Salad
About this Recipe
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 or peaches. 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.
Serve with
Axel Pauly Riesling Tres Naris
Mosel Valley
Ingredients
Serves: 4
  • 1/2 cup raisins
  • boiling water
  • 1 cup halved large seedless grapes
  • 1 tbsp diced dried apricots (1/4-inch dice)
  • 1 1/2 tbsp fried rosemary, recipe follows
  • 1/4 large red onion, cut into small slivers
  • 1 large lemon, juiced
  • 5 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1 large head radicchio, about 3/4 lb
  • 2 cups loosely packed baby spinach
  • 12 thin slices prosciutto or 1/4 lb sausage, grilled and cubed, optional
  • 1 tbsp pine nuts, toasted
  • rosemary sprigs
  • oil, for frying
Directions
Preparation Time: 40 minutes
Cooking Time: 10 minutes

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.

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