Citrus Salad with Fried Rosemary and Olives
Citrus Salad with Fried Rosemary and Olives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pour vegetable oil into a small heavy saucepan to a depth of 1".
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPour 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 350°F.
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: Oranges, rosemary, and olives can be prepared 6 hours ahead.
Cover and chill orange slices.
Separately store rosemary and olives airtight at room temperature.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.