Bloody Mary Salad

While the salad was fantastic, the steak that's supposed to be served with it would up the ante. Check the recipe's link below for details on the entire meal plan.


Adapted from: http://smittenkitchen.com


Serves 6

• 1 cup finely chopped red onion
• 3 T Sherry vinegar, divided
• 2 lbs cherry or grape tomatoes, halved
• 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
• 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
• 2 T prepared horseradish
• 1 T Worcestershire sauce
• 1 T hot pepper sauce
• 1/2 t celery seeds
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Pour 1 tablespoon sherry vinegar over onions in the bottom of a large bowl and let them sit for 10 minutes, stirring occasionally. This will temper the onion’s bite. Add tomatoes, celery and olives. Whisk remaining 2 tablespoons vinegar, reserved olive brine, horseradish, Worcestershire, pepper sauce and celery seeds in a medium bowl. Slowly drizzle in oil, whisking constantly until combined. Add to tomato salad and toss to coat. Season with salt and pepper to taste. Set aside until needed, and up to 4 hours in advance, if covered and refrigerated.