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Blood Salad

Blood Salad

For those of you who like to wax nostalgic about Eric from True Blood, here’s a Blood Salad that Eric would love to sink his fangs into.



·         1 pomegranate

·         2 large ripe Fuyu persimmons, mangoes, or papayas

·         5 cups mesclun, arugula, baby arugula, or mixed salad greens

·         1 thinly sliced Spanish onion

·         5 cherry tomatoes

·         1 recipe Pine Nut-Persimmon Vinaigrette

·         4 medium blood and/or navel oranges, peeled and thinly sliced (can also substitute with blood grapefruit).



1.     Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.

2.     Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.

3.     In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.

4.     To serve, arrange mesclun mixture on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Pine Nut-Persimmon Vinaigrette.

Pine Nut-Persimmon Vinaigrette

(I like this vinaigrette because it’s made with a Fuyu persimmon, which I like to think of as a F.U. persimmon.)

1.      Remove the core from one large ripe Fuyu persimmon and cut in half. Scoop out the pulp (you should have about 1/3 cup) and discard the skin.

2.      Place the pulp in a blender or food processor and blend or process until smooth.

3.      Add olive oil; red or white wine vinegar; toasted pine nuts; blood orange peel; blood orange juice; honey; shallot; mustard; cinnamon; and pepper.

4.      Blend or process until smooth. Makes about 1-1/4 cups.