Citrus Salad With Fried Rosemary And Olives – a delicious recipe with Vegetable oil, rosemary, kosher salt, black olives, oranges, oranges. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Pour vegetable oil into a small heavy saucepan to a depth of 1"". Prop deep-fry thermometer in oil so bulb is submerged; heat oil over medium heat to 350u00b0F. Add four 3"" rosemary sprigs to oil and fry until crisp and bright green, 10-15 seconds. Transfer to a paper towel-lined plate; season lightly with kosher salt. Add 10 pitted oil-cured black olives to oil; fry until bubbling stops, about 4 minutes. Place on plate with rosemary. Strip rosemary leaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peel and white pith from 6 blood oranges and 6 Cara Cara oranges. Cut crosswise into 1/2"" rounds; arrange on a platter. DO AHEAD:", "Season oranges lightly with salt and freshly ground black pepper; drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle chopped rosemary and olives over oranges."]
2548
kcal
Calories
263
g
Fat
57
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Vegetable oil, 4 3-inch rosemary sprigs, kosher salt, 10 pitted oil-cured black olives, and more.
Yes, Citrus Salad With Fried Rosemary And Olives falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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