Sicilian Harvest Salad

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/2/2011

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Sicilian Harvest Salad

½ cup raisins
Boiling water
1 cup halved large seedless grapes
1 tablespoon diced dried apricots (¼-inch dice)
1½ tablespoons dried rosemary (rosemary sprigs and oil for deep-frying)
¼ large red onion, cut into small slivers
Juice of 1 large lemon
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 large head radicchio (about ¾ pound)
2 cups loosely packed baby spinach
12 thin slices prosciutto or ¼ pound sausage, grilled and cubed (optional)
1 tablespoon pine nuts, toasted

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 black pepper to taste.

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.

Directions for Fried Rosemary:
Heat 1 inch of oil in a deep sauté pan to 350 degrees. 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.

Serves 4

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