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Citrus Salad with Fried Rosemary and Olives
- Vegetable oil
- 4 3-inch rosemary sprigs
- kosher salt
- 10 pitted oil-cured black olives
- 6 blood oranges
- 6 Cara Cara oranges
- freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- A deep-fry thermometer
Directions:View on Epicurious
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