Citrus Salad with Fried Rosemary and Olives
Citrus Salad with Fried Rosemary and Olives might be just the side dish you are searching for. This gluten free, fodmap friendly, whole 30, and vegan recipe serves 8. One serving contains 210 calories, 1g of protein, and 18g of fat. Head to the store and pick up cara caran oranges, oil-cured olives, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Pour vegetable oil into a small heavysaucepan to a depth of 1". Prop deep-frythermometer in oil so bulb is submerged;heat oil over medium heat to 350°F.
Addfour 3" rosemary sprigs to oil and fryuntil crisp and bright green, 10-15 seconds.
Transfer to a paper towel–lined plate;season lightly with kosher salt.
Add10 pitted oil-cured black olives to oil;fry until bubbling stops, about 4 minutes.
Place on plate with rosemary. Strip rosemaryleaves from sprigs; mince. Chop olives. Using a small, sharp knife, cut peeland white pith from 6 blood oranges and6 Cara Cara oranges.
Cut crosswise into1/2" rounds; arrange on a platter. DO AHEAD:Oranges, rosemary, and olives can beprepared 6 hours ahead. Cover and chillorange slices. Separately store rosemaryand olives airtight at room temperature.
Season oranges lightly with salt andfreshly ground black pepper; drizzle with2 tablespoons extra-virgin olive oil.
Sprinklechopped rosemary and olives over oranges.