Citrus Salad with Fried Rosemary and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The fried olives used to garnish this colorful salad just might become your new favorite. Try scattered over crostini or salads. 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 |
Directions:
1. 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 towellined 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.
2. 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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