Citrus Salad with Fried Rosemary and Olives

From the kitchen of Carly

Jewel-toned citrus slices arranged with crispy fried rosemary and briny olives. The rosemary turns brittle and bright in hot oil, then gets minced back through for punchy herb notes. Blood and Cara Cara oranges provide sweet tartness and stunning color contrast.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Vegetable oil
  • 14 3-inch rosemary sprigs
  • 1kosher salt
  • 110 pitted oil-cured black olives
  • 16 blood oranges
  • 16 Cara Cara oranges
  • 1freshly ground black pepper
  • 12 tablespoons extra-virgin olive oil
  • 1A deep-fry thermometer

Instructions

  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 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.

  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.