Recipes : Sicilian Harvest Salad : Food Network

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Sicilian Harvest Salad
Recipe courtesy Michael Chiarello

Ingredients
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, recipe follows
1/4 large red onion, cut into small slivers
1 large lemon, juiced
5 tablespoons extra-virgin olive oil
Salt and freshly ground black 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

Directions
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.

Ingredients
Fried Rosemary:

Directions
Rosemary sprigs
Oil, for frying

Frying rosemary on the branch removes its slightly soapy, bitter flavor so you can
use more. Heat 1-inch oil in a deep saute pan to 350 degrees F. 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.