Thursday, July 7, 2011
Bloody Mary Tomato Salad
I spotted this recipe on Smitten Kitchen the other day and within 2 hours I was eating it for dinner. Smitten Kitchen is my all time favorite food blog and I try many of Deb's recipe recommendations. But when she starts talking Bloody Marys, I move fast. You see, Bloody Marys are a bit of a thing in my family. My Nanny loved them, and always added a secret ingredient - pickle juice! As long as I can remember my Mom has ordered at least one, without fail, every time we dine out. I adore them anytime, especially with brunch (my Hubby too!). And my younger sister? Well, she may have caught the Bloody Mary bug worst of all, ordering doubles every time we are out. Geez, I guess we all sound like a bunch of lushes...but it's in our blood, it can't be helped. I always have the classic Bloody Mary ingredients on hand so I sprung into action and recreated this Bloody Mary Tomato Salad. All of the complex Bloody Mary flavour is there, without the booze of course, and it goes amazingly well with a good steak.
*I have to mention, in Canada, we do not drink Bloody Marys at all. It's this odd little variation on the Bloody Mary that has become a classic Canadian cocktail and a family favorite...the Caesar! The ingredients and taste are virtually the same, substituting Clamato juice for Tomato juice...tomato juice with a hint of clam juice!! It's essentially the same drink, but I guess we Canuks should really call this a Caesar Salad. Ha!
Bloody Mary Tomato Salad
Origin: Bon Appetit via Smitten Kitchen
Notes: The original recipe pairs this salad with a nicely seasoned flank steak. I had 2 bone-in rib steaks in the fridge so I went with those.
1 cup red onion, finely chopped
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved (3 pints or 3-10 ounce containers)
1 cup celery hearts, chopped (light coloured inner stalks and leaves)
1/2 cup brined green olives, finely chopped, plus 2 tablespoons olive brine
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce (Tabasco)
1/2 teaspoon celery seeds
1/4 cup extra virgin olive oil
salt and freshly ground black pepper
Place the chopped onion in a large bowl, pour 1 tablespoon sherry vinegar over onions and let them sit for 10 minutes, stirring occasionally (this will temper the onion's bite). Add tomatoes, celery and olives to the onions.
To make the dressing, whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a small bowl. Slowly drizzle in olive oil, whisking constantly to emulsify.
Pour the dressing over the tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed, or cover and refrigerate for up to 4 hours. Serves 8-10.