by amanda
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my 118 recipes »
Photo by Sarah Shatz
Salt Ask a question about this ingredient
6 dried apricots (or fresh, sweet ones) Ask a question about this ingredient
1/2 cup fino sherry (or whatever sherry you can find; a sweet one will work, too) Ask a question about this ingredient
1/3 cup small green grapes Ask a question about this ingredient
1/3 Granny Smith apple, skin on Ask a question about this ingredient
One 1/8-inch-thick slice Serrano ham or prosciutto (about 1.5 ounces) Ask a question about this ingredient
1 tablespoon sliced chives Ask a question about this ingredient
3/4 pounds haricots verts or thin green beans, topped but not tailed Ask a question about this ingredient
1 to 2 tablespoon sherry vinegar Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
Bring a large pot of generously salted water to a boil. Meanwhile, place the apricots in a bowl and pour over the sherry and ½ cup boiling water (yes, you can take it from the pot of boiling water!). Let the apricots sit and plump while you prepare the rest of the ingredients.
Ask a question about this stepThinly slice the grapes. Cut the apple into 1/8-inch cubes. Do the same with the Serrano ham. Drain the apricots, and cut each of them into 6 pieces.
Ask a question about this stepAdd the haricots verts to the boiling water and cook until tender but still crisp in the center, 2 to 3 minutes. Drain (do not run under cold water) and transfer to a large bowl – or just add back to the empty and still-warm pot. Sprinkle in the apricots, grapes, apple, ham, chives, 1 tablespoon vinegar, and the olive oil. Toss well using your hands or two large spoons. Taste and add more vinegar and salt as needed. Serve warm or at room temperature.
Ask a question about this stepThank you to those that replied to my questions last week, I didnt add the hot water to my fresh apricots and the salad turned out great! The flavors together are unexpected but sweet and savory!
Yummy recipe!!! You can buy authentic Jamon Serrano at rapososgourmet.com or through their Amazon Store at the best prices, also excellent customer service 99%!!!
"Bewitching" is right. I made this the other night for company, and everyone kept going back for more. Thanks for the recipe!
Made this last week and, though a bit labor-intensive for a week night, we really enjoyed it. I have to say, tho, that it was even better the next day at lunch. The flavors improve over time. I'll be making this again, maybe this time on a weekend - for guests. Thanks for this, Amanda.
Didn't know this because we ate it all on the first day -- thanks so much for your note.
I did this tonight. I had to sub prosciutto ham tho..and used fresh apricots.
WOW..very very, good. It's a keeper.
We had this the other day and loved it! Perfectly balanced- loved the sherry-soaked apricots. We had it with a Spanish tortilla- good times :) thanks for the recipe!
Merrill is a co-founder of food52.
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See how shiny and plump these apricots are? That's what you want to look for.
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I rehydrated them with fino sherry and boiling water.
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Mysterious grapes.
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Kristy, helps me trim the tops from the beans -- always more fun with a friend!
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Topped beans -- I used haricots verts, but you can use skinny green beans if you can find them. (I'm slicing chives in the background.)
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How to slice an apple into tiny cubes. Part 1:
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Part 2:
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Part 3:
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Grapes that have lost their stem.
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Slicing the Serrano ham. That's Kristen, working hard, coffee nearby.
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Slice the ham thinly.
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Cubing the slices.
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Blanching the beans. Don't move on to another task -- the beans cook in a flash!
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Slice the still-warm apricots.
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Combine the beans, fruit and herbs in a bowl, and dress with olive oil, and...
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sherry vinegar.
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Mix carefully -- green beans like nothing more than getting flipped out of their mixing bowl.
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Delicious! We ate this at Jaleo's last night and I just made your recipe. So yummy! I used fig infused vinegar instead of sherry vinegar, and it was equally delicious. Thanks fo much for sharing.