Best 4 Rosemary Citrus Salad Recipes
Indulge in a refreshing burst of flavors with our Rosemary Citrus Salad, a delightful blend of zesty citrus, aromatic rosemary, and a medley of crisp vegetables. This vibrant salad offers a symphony of textures and tastes, making it the perfect accompaniment to any meal or as a standalone light lunch. With a zesty dressing that tantalizes your taste buds, this salad is a symphony of freshness and flavor. Whether you're looking for a healthy side dish or a vibrant main course, our Rosemary Citrus Salad has got you covered.
But that's not all! This comprehensive article also features a collection of other tantalizing recipes that are sure to tantalize your taste buds. Dive into the tangy delight of our Lemon Garlic Asparagus, a quick and easy side dish that adds a pop of flavor to any meal. Experience the exotic fusion of our Thai Cucumber Salad, a refreshing and spicy dish that will transport your taste buds to Southeast Asia. And for a sweet and satisfying treat, try our Orange Rosemary Olive Oil Cake, a moist and flavorful dessert that combines the zesty flavors of citrus and rosemary.
With its detailed instructions and captivating photography, this article will guide you through each recipe, ensuring that you create dishes that are both delicious and visually appealing. So get ready to embark on a culinary journey, where fresh ingredients and bold flavors come together to create unforgettable meals.
SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
CITRUS SALAD WITH FRIED ROSEMARY AND OLIVES
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
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.
POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
Provided by Rick Rodgers
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
- Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
- Sprinkle pancetta and chopped parsley over potato salad.
HEIRLOOM TOMATO SALAD WITH ROSEMARY
During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.
Provided by aimeej.B
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g
Tips:
- Use fresh ingredients: Fresh herbs, citrus fruits, and vegetables will give your salad the best flavor.
- Choose a variety of textures: A mix of crunchy, soft, and chewy ingredients will make your salad more interesting to eat.
- Don't be afraid to experiment: There are endless possibilities when it comes to salad ingredients, so don't be afraid to try new things.
- Make a dressing that complements the salad: A well-made dressing can really make a salad shine. Choose a dressing that is flavorful but not too heavy.
- Serve the salad immediately: Salads are best when they are served fresh. If you need to make the salad ahead of time, store the dressing and salad separately and assemble just before serving.
Conclusion:
Rosemary citrus salad is a refreshing and flavorful dish that is perfect for any occasion. With its bright citrus flavor and herbaceous rosemary notes, this salad is sure to please everyone at your table. So next time you're looking for a healthy and delicious meal, give this rosemary citrus salad a try.
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