Grapefruit & Fried Olive Salad
This grapefruit & olive salad recipe is fresh and savory. Perfect for the winter when grapefruits are in season. Frying the rosemary & olives gives the salad a little more “jump” but skip that step if you don’t want to dirty the pan and don’t have the time. On a side note, blood oranges are also in season in the winter and can be substituted for the grapefruits if you want variety.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 5
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- 2 large grapefruits, supremed
- 6 (3″) sprigs of rosemary
- 1/3 cup vegetable oil
- 30 pitted kalamata olives
- ~ 1 1/2 Tbsp e.v. olive oil
- sea salt
- Pour 1″ vegetable oil into a small heavy pan. Heat oil over medium heat to 350F and add rosemary sprigs. Fry ~ 20-30 seconds and transfer to a paper towel and add a pinch of sea salt.
- After removing rosemary, add olives ~ fry ~ 4 minutes (or until the bubbling stops) over a low to medium sizzling heat.
- If oil is splashing everywhere and you are scared, you need to turn the burner way down and use a splatter guard. Remove olives and transfer to a paper towel lined plate. Remove rosemary from stem and chop when cool. Cut the olives in half.
- Supreme 2 large grapefruits. Supreme means to cut away the skin and the white pith and segment into wedges by removing the membranes and seeds. Here’s a good set of photos that explains it.
- Remember to reserve any of the juices that come out during this process and also to squeeze the remaining membranes into a bowl to get all the juice out. Set the juice aside as a mixer for your whiskey or vodka drink, ahem….
- Place the grapefruit wedges in a medium bowl and add olives, rosemary and olive oil. Add salt to taste. Stir & serve. Happy Eating! Beckie
Things In My Kitchen:
- Splatter guard – to protect your face mostly, but also helpful in keeping your counters & stovetop clean 🙂
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Keywords: Grapefruit, Rosemary, Kalamata Olives, Gluten Free, Dairy Free, Vegan, Vegetarian, Paleo, Whole 30