Bloody Mary Tomato Salad Recipes

BLOODY MARY TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees Line a baking sheet with parchment paper.
• Grate the cheddar as finely as you can. Take 1 tablespoon of the grated cheddar and place it in a pile on the baking sheet. Repeat with remaining cheddar, making sure the piles are 1 ½ to 2 inches apart.
• Bake the crisps for 5 to 6 minutes, or until they are melted and golden on the edges. Remove and let cool completely. Peel the crisp off the parchment or use a spatula to lift them up.
• Place the tomatoes in a bowl and season them with a pinch of salt and pepper. Toss well. Add in the olives. Drizzle on a few tablespoons of the dressing and toss. Taste and add more dressing as needed. Top with the celery leaves and the cheddar crisps or serve them on the side.
• This stays great in the fridge (minus the crisps, store those separatelfor a day or so!
• In a bowl, whisk together the vinegar, shallot, garlic, horseradish, Worcestershire, honey, hot sauce, mustard and celery seeds. Stream in the olive oil while whisking constantly until the dressing emulsifies. I like to let the dressing sit for 15 minutes before using it.

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.

BLOODY MARY TOMATO SALAD

Steps:

• In a large bow, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, worcestershire sauce, 1/2 t. salt, 1/2 t. freshly ground pepper until blended.
• Add tomatoes, celery, and zucchini and toss to combine.
• Cover and refrigerate 2 hours.
• To serve, toss again to coat with dressing.

BLOODY MARY TOMATO SALAD

Steps:

• In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.
• Add tomatoes and celery; toss to combine.
• Cover and refrigerate 2 hours.
• To serve, toss againto coat with dressing, and garnish with celery leaves.
• Makes 7 cups.

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.