What an unexpected combination of flavors – yes! This beautiful salad features Mediterranean-inspired ingredients that will brighten up any holiday entree with its amazing taste sensations.
Three Springs Rosemary
10 oil-cured black olives, pitted
6 blood oranges
6 Cara Cara oranges
2 tablespoons of olive oil
If you cannot find blood oranges or Cara Cara oranges, use any oranges you can find in your local produce department. In this instance, I used Cara Cara oranges and navel oranges.
Fit a small, heavy saucepan with a kitchen thermometer. Pour about 1 inch of vegetable oil into the saucepan and heat until the thermometer registers a temperature of 350 degrees Fahrenheit.
Add rosemary and fry until crisp and bright green, about 10 to 15 seconds. Using tongs, transfer the rosemary to a plate lined with paper towels and seasoned with salt and pepper. Next, add olives to oil and fry until bubbling stops, about 4 minutes. Using a slotted spoon, transfer olives to the plate lined with paper towels. Discard the vegetable oil.
Remove rosemary leaves from the sprig, and chop them finely, and also chop the olives. Set aside. Using a sharp knife, cut the peel from the oranges and slice them crosswise into rounds that are about ½ inch thick.
Arrange the orange slices on a platter, drizzle with olive oil and sprinkle with chopped rosemary leaves and olives.
This recipe will serve 8.
Prep time: 20 minutes
Cook time: 4 minutes and 15 seconds
Inspired by a recipe found in “Bon Appetit Holiday” 2016 magazine.
ALL RIGHTS RESERVED. Smell of Rosemary, name and blog content, including photographs and writing, are protected since first use, November 2012. All content on this site is protected and may not be reproduced without permission. You may link to my content, but please do not steal it.