Sicilian Salad with Dried Fruit and Fried Rosemary

Name: Sicilian Salad with Dried Fruit and Fried Rosemary
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 2 servings black pepper (to taste); 237 milliliters halved grapes; 113 grams haricots vert (trimmed on the stem end); 2 servings ice (as needed); 1 lemon (juice only); 2 servings kosher salt (as needed); 2 servings olive oil (as needed according to the size of your pan); 28 grams pine nuts (toasted); 4 slices thin slices prosciutto; 28 grams raisins; 2 servings water (as needed)

Sicilian Salad with Dried Fruit and Fried Rosemary requires about 1 hour from start to finish. This recipe serves 2. This side dish has 401 calories, 6g of protein, and 30g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up pepper, ice, pine nuts, and a few other things to make it today.

Instructions

Place the raisins in a small heat-proof bowl. Cover with boiling water. Set aside at least 20 minutes and up to 1 hour.

Ingredients you will need

Raisins

Water

Equipment you will use

Bowl

Drain before using.Fill a large bowl with ice water; set aside. Bring a large pot of water to a boil, salt it generously and add haricots vert. Blanch them until crisp-tender, 2 to 3 minutes and no more. Quickly drain and then plunge them into the prepared ice water to stop the cooking.

Ingredients you will need

Water

Salt

Equipment you will use

Bowl

Pot

Drain again and pat dry. (Haricots vert can be blanched 1 day ahead, drained and patted dry, covered and refrigerated until ready to use.)

Pour about 1 inch of olive oil into a very small saucepan; place over high heat. Once the oil begins to shimmer add one rosemary sprig to the hot oil. It should sizzle, but not burn. Fry the rosemary about 30 seconds, just until the color changes but before it begins to brown.

Ingredients you will need

Olive Oil

Rosemary

Cooking Oil

Equipment you will use

Sauce Pan

Transfer to a paper towel lined plate to drain. Repeat with remaining rosemary sprigs.

Ingredients you will need

Rosemary

Equipment you will use

Paper Towels

Remove oil from heat and set aside to cool. Retain it for the dressing.

Ingredients you will need

Cooking Oil

Lay the prosciutto slices in a single layer along the bottom of heavy bottomed non-stick or cast iron skillet. Turn the heat to medium-high and fry the slices until crisp, turning once. If the slices want to curl too much try weighting them down with a bacon press or a slightly smaller pan. Watch them closely. They can go from crisp to burned easily.

Ingredients you will need

Prosciutto

Bacon

Equipment you will use

Frying Pan

Transfer to a paper towel lined plate to drain. Once cool, crumble into bite-sized bits.

Equipment you will use

Paper Towels

Place the raisins, haricots vert, halved grapes, diced apricots and onion slices in a large bowl.

Ingredients you will need

Apricot

Raisins

Grapes

Onion

Equipment you will use

Bowl

Roll the fried rosemary sprigs between your fingers allowing the leaves to fall from the stems into the bowl. Discard stems.

Ingredients you will need

Rosemary

Roll

Equipment you will use

Bowl

Add the lemon juice and 5 tablespoons of the cooled rosemary scented olive oil; stir to combine.Slice the treviso crosswise into ¼ inch strips, separating and discarding any pieces of core as you work.

Ingredients you will need

Lemon Juice

Olive Oil

Rosemary

Add the strips to the salad bowl; toss to combine.Divide salad among 4 plates (2 if serving as a main course) and top with crumbled fried prosciutto, toasted pine nuts and a grind of black pepper.

Ingredients you will need

Black Pepper