Bloody Mary Chopped Salad Recipes

SLICED STEAK SALAD WITH BLOODY MARY VINAIGRETTE

Steps:

• Preheat a grill pan or griddle to medium high.
• Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
• Stir in parsley, and season with salt and pepper.
• In a large serving bowl, combine lettuces and celery.
• Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
• Remove, cover loosely with aluminum foil, and let sit 10 minutes.
• Remove foil, slice steak across the grain.
• Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.

BLOODY MARY CHOPPED SALAD

Steps:

• toss: 8 oz. cooked medium shrimp 2 cups tomatoes, chopped 1 cup celery, sliced 1/2 cup cucumber, diced 1/3 cup green olives w/pimento, halved 1/4 cup red onion, sliced 1 T. chopped fresh parsley 1 T. olive oil Heat 1 T oil in saucepan over meduim-high. Add shallot; saute until soft, 3 min. Deglaze w/vodka; simmer until nearly evaporated. Add V8, Worchestershire, vinegar, mustard, sugar, horseradish, celery seed & lemon juice. Boil 5 minutes, then season with s&p. Remove from heat & chill. Toss remaning ingredients together & season w/s&p. Divide on plates, serving each with a shot glass of dressing on the side

BLOODY MARY SALAD

Steps:

• DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
• Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
• Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
• SALAD: Toss remaining ingredients together and season with salt and pepper.
• Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

BLOODY MARY SEAFOOD SALAD

Steps:

• Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
• To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
• When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.

BLOODY-MARY TOMATO SALAD

Steps:

• Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.