Recipe: Luigi's Grandmother's Blood Orange Salad

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Luigi's Grandmother's Blood Orange Salad
Serves 4

6oz. jar Italian tuna in olive oil, drained
4 blood oranges peeled, membranes removed
1/4 cup chopped oil-cured black olives
1 tsp. balsamic vinegar
salt & pepper to taste
3 Tbsp. extra virgin olive oil
1 Tbsp. chopped Italian parsley
4 handfuls baby arugula

In a bowl, combine tuna, orange segments, and olives. In a separate bowl, combine vinegar, salt and pepper. In a steady, thin stream, pour in olive oil while whisking to combine.

Drizzle dressing over salad and let sit in the dressing for 30 minutes at room temperature for flavors to blend. To serve, arrange four plates with beds of arugula and gently place spoonfuls of blood orange mixture on top. Sprinkle with parsley.

Serve as is with rustic bread.

(Thanks, Luigi!)

(photo: Scent of Green Bananas)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.