Citrus Salad with Olives and Rosemary

Smell of Rosemary - Citrus Salad with Olives and Rosemary - Top

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.

Ingredients

Three Springs Rosemary
Kosher salt
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.

Smell of Rosemary - Citrus Salad with Olives and Rosemary - Ingredients

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.

Smell of Rosemary - Citrus Salad with Olives and Rosemary - Orange Slices, Fry Rosemary and Olives

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.

Smell of Rosemary - Citrus Salad with Olives and Rosemary - Chopped Rosemary and Olives and Orange Slices

Arrange the orange slices on a platter,  drizzle with olive oil and sprinkle with chopped rosemary leaves and olives.

Smell of Rosemary - Citrus Salad with Olives and Rosemary - Bottom

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.

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