Bloody Mary Salad
By zeenieme
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Ingredients
- 1 cup finely chopped red onion
- 3 tablespoons Sherry Vinegar, divided
- 2 pounds cherry or grape tomatoes, halved
- 1 cup chopped celery hearts from 1 bunch (inner stalks and leaves
- 1/3 cup chopped brined green olives plus 2 tablespoons olive brine,
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon celery seeds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Details
Preparation
Step 1
Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery and olives.
Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 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; chill.
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