Golden Raisin Salsita

Metric version of recipe

Yields 3 cups

Ingredient Amount
Golden raisins ½ cup
Chardonnay 2/3 cup
Marcona almonds, toasted ¾ cup
Flat-leaf parsley leaves 2/3 cup
Olive oil, extra virgin 1-1/3 cups
Capers, rinsed 4 tsp.
Sherry vinegar, or as needed 4 tsp.
Anchovy fillet, cured, rinsed 1 ea.
Kosher salt, or as needed 1 tsp.

Method

  1. Soak the raisins in the chardonnay for 30 minutes, or until plump. Strain the raisins and discard the wine. Place all of the salsita ingredients, except for half the parsley, in a high speed blender and purée, until smooth, about 30 seconds. Add the remaining parsley and pulse until the parsley is roughly chopped.
  2. Taste and adjust seasoning with salt and sherry vinegar. Serve at room temperature, or refrigerate for up to 4 days.

Additional tips

Recipe credit: Adapted from a recipe by Norman Van Aken.

© 2017 The Culinary Institute of America