Rosemary Citrus Salad Recipes

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

Ingredients

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.

CITRUS SALAD

Citrus Salad image

Fresh summer fruit and lettuce salad made fast and easy.

Provided by BARBMD

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

1 lime - zested, peeled, and sliced
1 mandarin orange (tangerine) - zested, peeled, and sectioned
1 navel orange, peeled and sectioned
1 grapefruit, peeled and sectioned
1 bulb shallots, diced
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon salt
1 head romaine lettuce, torn

Steps:

Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 21.6 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 300.1 mg, Sugar 12.5 g

RADICCHIO AND CITRUS SALAD WITH PRESERVED LEMON

Radicchio and Citrus Salad with Preserved Lemon image

This puréed lemon dressing-with olive oil, miso, and honey-is the ideal base note for a salad of pleasantly bitter radicchio, endive, and sweet oranges.

Provided by Chris Morocco

Categories Bon Appétit Citrus Salad Winter Radicchio Lemon Hazelnut Anchovy Endive Orange Wheat/Gluten-Free Side

Yield 4 servings

Number Of Ingredients 19

Ingredients

Preserved-Lemon Purée:
1/4 preserved lemon, seeds removed, chopped
6 tablespoons mild miso (such as white or yellow)
1/4 cup olive oil
3 tablespoons honey
2 tablespoons fresh lemon juice
Kosher salt
Salad and assembly:
1/3 cup blanched hazelnuts
4 oil-packed anchovies
1 garlic clove
Kosher salt
1/4 cup olive oil
2 tablespoons fresh lemon juice
Freshly ground black pepper
2 heads of radicchio (such as Castelfranco, Treviso, and/or Chioggia), leaves separated, halved if large
1 red endive, leaves separated
1 small Meyer lemon, thinly sliced, seeds removed (optional)
2 cups peeled orange rounds (such as Cara Cara, blood, and/or mandarins)

Steps:

Preserved-Lemon Purée:
Purée preserved lemon, miso, oil, honey, and lemon juice in a blender until smooth; season with salt.
Salad and assembly:
Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then cut in two.
Chop anchovies and garlic on a cutting board. Sprinkle lightly with salt and mash to a paste with the side of a chef's knife. Mix in a large bowl with oil and lemon juice; season dressing with salt and pepper. Add radicchio, endive, and Meyer lemon and toss to coat; taste and season with more salt and pepper as needed. Add orange rounds and half of hazelnuts; toss once to combine.
Spread half of preserved-lemon purée onto a large platter (save remaining purée and use as a sandwich spread or a dressing for roasted vegetables). Top with salad; scatter remaining hazelnuts.

ROSEMARY CITRUS SORBET

Rosemary Citrus Sorbet image

This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/2 cup water
1-1/2 teaspoons packed fresh rosemary leaves
1/2 cup pink grapefruit juice
1 teaspoon lime juice

Steps:

In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

Nutrition Facts : Calories 219 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 56g carbohydrate (54g sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS SALAD WITH ENDIVE AND FENNEL

Citrus Salad with Endive and Fennel image

This salad offers pleasingly bitter red endive spears, licorice-sweet slices of fennel, and sections of orange and grapefruit. Rosemary, ginger, parsley, and hazelnut oil add complexity.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

Ingredients

5 or 6 red endives (about 12 ounces total), leaves separated
1 fennel bulb (about 10 ounces), shaved into strips with a vegetable peeler
1 red grapefruit, peel and pith removed, segmented
2 oranges, peel and pith removed, cut crosswise into 1/4-inch-thick rounds
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh rosemary
1 teaspoon grated peeled fresh ginger
2 tablespoon fresh orange juice
3 tablespoon freshly squeezed lime juice
2 tablespoon freshly squeezed lemon juice
2 tablespoon champagne vinegar
1/2 teaspoon coarse salt
2 tablespoon extra-virgin olive oil
2 tablespoon hazelnut oil
3 blood oranges, peel and pith removed, segmented (or 1/2 pint kumquats, halved)

Steps:

Toss endives, fennel, fruit, and parsley in a large bowl; set aside. Whisk rosemary, ginger, juices, vinegar, and salt in a large bowl. Whisking constantly, pour in the oils in a slow, steady stream. Pour dressing over salad to taste; toss. Serve.

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