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Saturday, September 01, 2012

Bloody Mary Salad

Seasonal Recipe of the Week
I love when a drink turns into a salad — what fun!

1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved
1 cup chopped celery
1/2 cup brined green olives, plus 2 tablespoons extra brine from the jar
2 tablespoons prepared white horseradish
1 tablespoon Worcestershire
1 teaspoon Tabasco
1/2 teaspoon celery seeds
1/4 cup extra virgin olive oil
Salt and pepper to taste

Mix onion with 1 tablespoon of sherry vinegar and let sit for 10 minutes. Next add tomatoes, celery and olives. In separate bowl whisk together 2 tablespoons vinegar, olive brine, horseradish, Worcestershire, Tabasco, and celery seeds. Now slowly drizzle in olive oil mixing hard as you go. Toss with tomatoes and season with salt and pepper. May be made up to 4 hours before serving. Can also be served in a cucumber cup as a hors d'oeuvre!