Bloody Mary Salad

I recently found myself braving my first storm, a real life East Coast hurricane. Sandy, that tramp.

It was a little different then I had imagined; I imagined something like THIS

But really it was something more like a whole season of Arrested Development, pacing back and forth in my socks, realizing my floors are filthy and then going on a mopping rampage, a few face masks, a lot of dusting and dishes, me curled up in bed reading Alice in Wonderland, listening to the wind, mad umbrella-less dashes to the red box and dreaming up how to turn recipes inside out. Baba Ghanoush Tamales, Pumpkin Pie Milkshakes, and Bloody Mary Salad. You’re welcome.

Your favorite brunch beverage, deconstructed. Into a salad. Yup. You don’t even have to wait for elevensies.

Makes 4 servings

1 TB Tomato Paste
2 TS Horseradish
1 TS Hot Sauce
2 Cloves Garlic
1 TS Worcestershire Sauce
1 Oz. Vodka
2 TB Grape seed Oil
1 TB Apple Cider Vinegar
Salt and Pepper

Cherry Tomatoes, about 50, or a few handfuls 
Inner Celery Leaves
2 Red Chilies
1/4 Cup of Capers
Handful Chopped Parsley
1/2 Cup Chopped Cilantro
1/2 Cup Cocktail Olives
4 Peperoncini
4 Slices Bacon 


Whisk together the dressing ingredients in the bottom of your salad bowl, or shake up in a jar if you are not immediately serving.
Chop the bacon into small pieces and fry, I like to use my kitchen scissors directly over the frying pan.

Meanwhile, chop the tomatoes, celery leaves, olives, chilies, parsley, Peperoncini, and cilantro.

Toss all ingredients, plate, and serve to someone you love.

Honestly, I am grateful for my house not getting smooshed by a tree, or flooded, I mean… my power didn’t even go out. I am incredibly lucky. My heart goes out to my neighbors in Philadelphia, New Jersey and New York; you guys really are a different breed of people. Reliance beyond measure.

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