BLOODY MARY TOMATO SALAD

BLOODY MARY TOMATO SALAD (for eight)

 Salads, tomato, bloody mary tomato salad 1  Salads, tomato, bloody mary tomato salad 2

1 cup finely chopped red onion

3 tablespoons Sherry vinegar, divided

2 pounds cherry or grape tomatoes, halved

1 cup chopped celery hearts (inner stalks and leaves from 1 bunch, use more if you’re a celery fan)

1/2 cup chopped brined green olives plus 2 tablespoons olive brine

2 tablespoons prepared horseradish

1 tablespoon Worcestershire sauce

1 teaspoon hot pepper sauce

½ teaspoon celery seeds

¼ cup extra-virgin olive oil

kosher salt and ground black pepper


  1. Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often.  Add tomatoes, celery and olives.
  1. Whisk remaining 2 tablespoons vinegar, olive brine, horseradish and next three ingredients in a medium bowl. Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.  Can be made 4 hours ahead.  Cover and chill.

 

from Bon Appetit Magazine, July, 2011

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s