Citrus Salad With Fried Rosemary And Olives Food

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.

ROSEMARY CITRUS SALAD

Rosemary Citrus Salad image

Provided by Molly Yeh

Categories side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup sugar
4 sprigs fresh rosemary
1 tablespoon lemon juice
4 cups plain Greek yogurt
2 oranges, peeled and divided into segments
2 blood oranges, peeled and divided into segments
4 mandarin oranges, peeled and divided into segments
2 grapefruit, peeled and divided into segments

Steps:

For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.

CITRUS AND ROSEMARY OLIVES

Citrus and Rosemary Olives image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

Zest of 1 lemon
Zest of 1 orange
8 to 10 ounces assorted olives (about 2 cups), such as nicoise, Nyon, Picholine, kalamata, or Bella di Cerignola
2 cloves garlic, minced
1 small shallot, minced
1/4 cup extra-virgin olive oil
2 teaspoons minced fresh rosemary, or 1 teaspoon crumbled dried rosemary

Steps:

In a medium bowl, combine lemon and orange zests with olives, garlic, shallot, olive oil, and rosemary. Let olives marinate for 2 to 4 hours at room temperature, stirring occasionally. Olive mixture may be kept in an airtight container, in the refrigerator, up to 1 week. Let olives sit at room temperature for at least 30 minutes before serving.

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