Blood Orange Salad
Recipe by Michael Procopio
- 3 blood oranges
- 2 to 3 dates pit removed and cut into slivers
- 1/4 cup walnuts either toasted and salted or candied
- Olive oil for drizzling
- Rose water for drizzling
- With a very sharp knife, cut skin from the oranges. Slice the flesh into 1/2-inch pieces, across the grain, so that they look rather like bleeding morning glories. Arrange on your serving dish of choice.
- Sprinkle slivered dates and walnuts over and around the orange slices.
- Drizzle with olive oil.
- Drizzle with rose water
- Serve and eat