This Walnut and California Raisin Agrodolce is a flavorful and versatile sauce that is perfect for dressing up grilled or roasted chicken or vegetables. The combination of tangy and sweet flavors makes this agrodolce a truly unique and delicious addition to any meal. This recipe is a great way to use up any variety of California raisins you have on hand.
- 1/4 Cup California raisins, chopped fine
- 1/4 Cup white wine vinegar
- 1/3 Cup extra-virgin olive oil
- 1/4 Cup chopped walnuts
- 1 small red onion, about 1/3 cup, very thinly sliced, rinsed, patted dry
- 1/4 Teaspoon red pepper flakes
- Coarse kosher salt
- Zest of 1 medium lemon
- 1/2 Cup flat leaf parsley leaves, chopped fine
Place the California raisins in a bowl and pour the vinegar over the raisins. Allow to sit, stirring occasionally for 10 minutes.
Meanwhile, combine the olive oil and walnuts in a small skillet over medium heat. Cook, stirring occasionally, until golden brown, about 3-5 minutes. Transfer to a small bowl and cool slightly.
Mix the raisins, onion, and red pepper flakes into the walnuts and oil; season with salt. Let sit for 10 minutes.
Toss in the lemon zest and parsley just before serving.
To make ahead of time: Prepare through blending the raisin mixture into the walnuts and oil. This mixture can be stored in the refrigerator for up to 3 days. Before serving, bring to room temperature then stir in the lemon zest and parsley.
Roasted Adobo Cauliflower:
Combine the florets from 1 head of cauliflower ¼ cup olive oil, 1 tablespoon adobo seasoning, and salt to taste in a plastic bag. Cover all of the cauliflower with the spice mixture. Marinate for 8-24 hours.
Preheat the oven to 375F. Arrange the cauliflower pieces on the baking sheet. Bake, turning once, until caramelized on edges and tender, 30 – 35 minutes. Serve with Walnut and California Raisin Agrodolce.