Orange Salad with Fried Rosemary
One of my Blue Apron meals had this as a side, and while the whole meal was a bit meh for me, this was absolutely delicious. I was a bit leery of putting olive oil on oranges (ew, right?), BUT I WAS WRONG. Just make sure you use the "good" olive oil. The most time consuming is segmenting the orange, but if your knife skills are better than mine maybe not for you.
Ingredients:
- 2 Oranges
- 2 Sprigs of Rosemary
- Olive Oil
- Salt and Pepper (to taste)
Instructions:
Peel and segment the oranges. Cut into bite size pieces. Separate the rosemary leaves from the stems. Heat up some olive oil in a pan, then toss in the rosemary. This will be quick, as soon as the leaves stop sizzling, in like 30 seconds, remove and drain on a paper towel. Toss orange pieces with a drizzle of olive oil (you don't need that much), and mix in the fried rosemary and sprinkle with salt and pepper.
- 2 Oranges
- 2 Sprigs of Rosemary
- Olive Oil
- Salt and Pepper (to taste)
Instructions:
Peel and segment the oranges. Cut into bite size pieces. Separate the rosemary leaves from the stems. Heat up some olive oil in a pan, then toss in the rosemary. This will be quick, as soon as the leaves stop sizzling, in like 30 seconds, remove and drain on a paper towel. Toss orange pieces with a drizzle of olive oil (you don't need that much), and mix in the fried rosemary and sprinkle with salt and pepper.
