Tuesday, December 30, 2014

Bloody Mary Salad

The Dressing

1-2 TBS extra virgin olive oil
2 TBS tomato juice
3 TBS lemon juice
3 TBS lime juice
2 TBS prepared horseradish
2 TBS Worcestershire Sauce
1 clove minced garlic
hot sauce, to taste
Salt & Pepper, to taste

Combine all ingredients in a jar. Shake well. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. Shake well before using.
(Disclaimer: Measurements may vary depending on your own taste preferences!)  

The Salad

1 pint cherry tomatoes, halved
1 cup pitted green olives, sliced (I used 1/2-cup Manzanilla olives with pimentos + 1/2-cup ripe green olives)
1 cup celery, sliced
4 oz. Blue Cheese, chunks or slices
Celery leaves, for garnish 
Salt & Pepper, to taste

Put all ingredients in a bowl or on a platter. Drizzle with a couple tablespoons of dressing, or more to taste. 

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