My F&W
quick save (...)
Citrus Salsa with Rosemary
© William Meppem

Citrus Salsa with Rosemary

  • SERVINGS: 30
  • FAST
  1. 12 navel oranges
  2. 4 lemons
  3. 4 limes
  4. 2 cups kumquats (10 ounces)—washed, dried and thinly sliced
  5. 1/2 cup extra-virgin olive oil
  6. 1/4 cup snipped chives
  7. 1 tablespoon rosemary leaves
  8. 2 teaspoons sugar
  9. Salt and freshly ground pepper
  1. Using a sharp knife, peel the oranges, lemons and limes, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl; pour off and reserve the juice for another use.
  2. Add the kumquats, olive oil, chives, rosemary and sugar. Season with salt and pepper and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.