Blood Orange Salad


Recipe by Michael Procopio

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  • 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


  1. 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.
  2. Sprinkle slivered dates and walnuts over and around the orange slices.
  3. Drizzle with olive oil.
  4. Drizzle with rose water
  5. Serve and eat
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