Almond and Raisin Agrodolce

Name: Almond and Raisin Agrodolce
Yield: 4 servings
Ingredients: 1 1/4 cup chopped golden raisins; 1 1/4 cup white wine vinegar; 1 1/3 cup extra-virgin olive oil; 1 1/4 cup chopped skin-on almonds; 1 1 small red onion, very thinly sliced, rinsed, patted dry; 1 1/2 tsp. finely grated lemon zest; 1 1/4 tsp. crushed red pepper flakes; 1 Kosher salt; 1 1/2 cup parsley leaves with tender stems

From the kitchen of Carly

Sweet-tart agrodolce with toasted almonds, plump raisins, and paper-thin red onion. Bright lemon zest and red pepper flakes add complexity, while fresh parsley keeps it light. A versatile condiment for roasted vegetables, grilled fish, or creamy cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup chopped golden raisins
11/4 cup white wine vinegar
11/3 cup extra-virgin olive oil
11/4 cup chopped skin-on almonds
11 small red onion, very thinly sliced, rinsed, patted dry
11/2 tsp. finely grated lemon zest
11/4 tsp. crushed red pepper flakes
1Kosher salt
11/2 cup parsley leaves with tender stems

Instructions

Place raisins in a medium bowl and pour vinegar over (it should cover raisins). Let sit, stirring occasionally, 10 minutes for raisins to soften.
Meanwhile, combine oil and almonds in a small skillet and set over medium heat. Cook, stirring occasionally, until flesh is golden brown, about 5 minutes. Transfer to a small bowl and let cool.
Mix raisins, onion, lemon zest, and red pepper flakes into almonds; season with salt. Let sit 10 minutes.
Toss in parsley just before serving.
Agrodolce (without lemon zest and parsley) can be made 3 days ahead. Cover and chill. Bring to room temperature before using.