Citrus Salad With Fried Rosemary And Olives Recipes

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CITRUS SALAD WITH FRIED ROSEMARY AND OLIVES



Citrus Salad with Fried Rosemary and Olives image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Olive     Side     Christmas     Vegetarian     Low Cal     High Fiber     Low Sodium     Orange     Rosemary     Winter     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Vegetable oil
4 3-inch rosemary sprigs
kosher salt
10 pitted oil-cured black olives
6 blood oranges
6 Cara Cara oranges
freshly ground black pepper
2 tablespoons extra-virgin olive oil
Special Equipment
A deep-fry thermometer

Steps:

  • 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 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.

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