hey all,
i saw this recipe on smitten kitchen this week and decided i absolutely had to try it. so today, i got some delicious local heirloom tomatoes at eastern market (pictured. aren't they awesome?) and gave it a shot. i'm not sure that i would necessarily think "this tastes like a bloody mary" when i take a bite of the salad, but i do think it's delicious. the only changes that i made were to skip the horseradish (cuz i'm really not a fan) and to add some more hot pepper sauce (i probably ended up with a little over a Tablespoon). yum!
-n
i saw this recipe on smitten kitchen this week and decided i absolutely had to try it. so today, i got some delicious local heirloom tomatoes at eastern market (pictured. aren't they awesome?) and gave it a shot. i'm not sure that i would necessarily think "this tastes like a bloody mary" when i take a bite of the salad, but i do think it's delicious. the only changes that i made were to skip the horseradish (cuz i'm really not a fan) and to add some more hot pepper sauce (i probably ended up with a little over a Tablespoon). yum!
-n
Bloody Mary Tomato Salad
courtesy of smitten kitchen
Ingredients
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved (about 3 pints)
1 cup chopped celery hearts (inner stalks and leaves)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Prepare: 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.
courtesy of smitten kitchen
Ingredients
1 cup finely chopped red onion
3 tablespoons Sherry vinegar, divided
2 pounds cherry or grape tomatoes, halved (about 3 pints)
1 cup chopped celery hearts (inner stalks and leaves)
1/2 cup chopped brined green olives plus 2 tablespoons olive brine
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon celery seeds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Prepare: 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.