Citrus Salad with Fried Rosemary and Olives

This is delicious - what a hit. I hadn't heard of Cara Cara oranges, but found them at a local produce stand. I made it for Christmas brunch and again with a twist (served on spinach leaves) for New Year's dinner. I will be making this again and again. And yes, the olives are a new fave. One thing I would recommend, fry up way more olives than you need so you don't feel guilty about eating them before you serve the salad!

• Anonymous

• 1/8/2015

YUM! When I received this recipe from Epicurious this morning, I knew I wanted to taste it. I picked up the ingredients at the grocery store, sans the blood oranges which weren't on the produce shelf, and came home to make it. Like the other reviewers have stated, it makes the rosemary much more pleasing and easy to eat when it's fried. Plus, it scented my kitchen with a lovely aromatic smell! One needs to be careful about quickly frying the rosemary. The instant you see it turn bright green, pull it out bc leaving just a few seconds longer dulls the green. It still tastes great but the brightness is nice for the presentation. I think I may have fried the olives too long. I kept them frying until the bubbles lessened, as instructed. They still tasted fine but I wonder what frying them less might do. It's interesting how frying them lessens their potency. They still yielded a nice, salty, olive flavor without overtaking the dish. Also, like another reviewer stated, I only used 1/4" of oil in the pan and it worked just fine. I'll make this again. It's a delightful treat to the palate! Super fast and not too laborious (except for the oil clean up!). Enjoy!

• chcontreras

• Chico, CA

• 12/22/2014

This dish was so easy and delicious. Frying the rosemary makes it crumbly, instead of tough; easier to eat. Frying the olives turns them into a whole different food. Even non-olive eaters loved it. I couldn't find jarred oil cured olives but was able to get them at my store's mediterranean bar. Such an interesting and delicious dish!

• Meredith79

• Sterling, VA

• 1/2/2014

I had to make this because it just sounded so unusual. It is outstanding and the olives are amazing!! A keeper!!

• janey159

• Ontario, Canada

• 3/16/2013

我总是试图让一些不寻常的佛r my holiday dinner and decided on this receipe for a dinner for 20. This was such a success and I have to agree with another reviewer that the rosemary was a find all by itself. And who would have thought fried olives would be so amazingly delicious. As one diner commented it was like little bursts of flavor in your mouth. Amazing recipe and definitely a keeper.

• Anonymous

• new york

• 2/14/2013

It's a classic greek recipe. You may not use rosemary. You squeeze one orange, pour it over the olives and let the olives "sleep" in their juice!

• FOTEINOULA

• Greece

• 1/2/2013

Very unusual salad. Perfect for entertaining. Brought to New Year's Eve party and it was a big hit. We served after the dinner, a perfect end to a meal, before desert. Had my own mini salad this afternoon, with the left over fried rosemary and olives. (I fried a little more than the recipe called for). Bought 12 oranges (6 cara and 6 blood) as the recipe called for but only used 9 for the platter. Served seven adults.

• Anonymous

• Portland, ME

• 1/1/2013

Made this for Christmas Eve dinner last night. I could not find blood oranges anywhere, so just used the Cara Cara. I used one orange, one 3" sprig of rosemary and four olives total, tossed everything together with some olive oil, salt & pepper, then served over mixed spring greens. My daughter (7) is not a big fan of vinegar-y dressings (or any dressings, now that I think of it!), so this went over well with her.

One tip - you don't need a full inch of oil. I fried my rosemary and olives in maybe 1/4" and just turned them once during cooking. And four minutes for the olives seems like a long time - mine might have been in the oil for 45-60 seconds total. Will definitely make this again.

• masshomechef

• Portland, ME

• 12/25/2012

Looks incredible. I would like to make this for Christmas, but thinking of adding beets to make it a more savory starter salad to a four course meal (followed by butternut squash pasta, then roast chicken). Would love to hear opinions on pairing, adding beets, and methods for incorporating beets! Ideas?

• Zyanyakb

• seattle

• 12/2/2012

Takes 15 minutes, and it is very good. The fried rosemary is a find all by itself. Serve over greens with lots of arugula and dark rye warmed with blue cheese.

• bishogs

• 11/29/2012