SICILIAN HARVEST SALAD
With the addition of a grilled chicken breast, this unusual appetizer salad would be a great main course. The fruit on its own makes a wonderful little "chutney" to serve alongside a piece of grilled chicken or swordfish or to scatter across the top of focaccia before baking. The dried fruit adds richness, so don't leave it out. 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.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 41m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
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Ha Aa
[email protected]I'm not a big fan of salads, but this one is really good. I'll definitely be making it again.
Only me !
[email protected]This salad is a work of art! It's so beautiful and delicious.
Sifou Sebihi
[email protected]I've never had a salad like this before. It's so unique and delicious.
Shohag Khan
[email protected]This salad is so easy to make and it's always a hit. I highly recommend it!
emilka Emily Piekos
[email protected]I made this salad for a party and everyone loved it. It's a great salad for a crowd.
Miraj Shahid
[email protected]This salad is a great way to use up leftover roasted vegetables.
ariya feyzi
[email protected]I love the combination of flavors in this salad. The sweet grapes, salty feta, and tangy dressing are a perfect match.
Esther Shodiya
[email protected]This salad is perfect for a summer picnic or barbecue.
Rajen Mandal
[email protected]I'm not a vegetarian, but this salad is so good that I don't even miss the meat.
Dylan Martinez
[email protected]I'm on a diet and this salad is a great way to get my daily dose of fruits and vegetables.
Salman Kahn
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste.
jani jamshoro110
[email protected]I used arugula instead of spinach and it was delicious. I also added some chopped walnuts for extra crunch.
Hasnain Gurchani
[email protected]I'm not a big fan of fennel, but I really enjoyed it in this salad. It added a nice crunch and a subtle anise flavor.
SPARK GAMING
[email protected]I made this salad for a potluck and it was gone in minutes. Everyone loved it!
Raelyn Renae
[email protected]I followed the recipe exactly and it turned out perfectly. The dressing is tangy and flavorful, and the salad is a great balance of sweet, salty, and savory.
Ram Bahadur Thapa
[email protected]This salad is so refreshing and healthy. I love that it's packed with fresh vegetables and fruits.
Bosher Shaik
[email protected]I've made this salad several times now and it's always a winner. It's so easy to make and it's always a crowd-pleaser.
Cameron Price
[email protected]This salad was a hit at my dinner party! The colors were vibrant and the flavors were even better. I especially loved the combination of the sweet grapes and salty feta.