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Fried Rosemary Sprigs

  • Yield: 2 to 3 sprigs


  • 1/3 cup extra virgin olive oil
  • 2 or 3 large sprigs fresh rosemary


  • Heat the oil in a small skillet or saucepan over medium high heat. Add the rosemary sprigs and fry until crisp. Drain on paper towels until cool, then remove the crisp needles from the stems and use them to garnish salads.

Recipe Details