Bloody Mary Chopped Salad Recipes

BLOODY MARY TOMATO SALAD

Bloody Mary Tomato Salad image

This bloody mary tomato salad has all the incredible flavor of the bloody mary cocktail! Topped with cheddar crisps, it's delicious!

Provided by How Sweet Eats

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

6 ounces sharp white cheddar cheese (finely grated)
2 heirloom tomatoes (cut into pieces)
2 campari tomatoes (halved)
1 cup cherry tomatoes (halved)
½ cup green olives (halved)
1/3 cup chopped celery leaves
4 tablespoons sherry vinegar
1 shallot (diced)
1 garlic clove (minced)
1 tablespoon prepared horseradish
2 teaspoons honey
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
½ teaspoon Dijon mustard
½ teaspoon celery seeds
1/3 cup extra virgin olive oil

Steps:

Preheat the oven to 400 degrees Line a baking sheet with parchment paper.
Grate the cheddar as finely as you can. Take 1 tablespoon of the grated cheddar and place it in a pile on the baking sheet. Repeat with remaining cheddar, making sure the piles are 1 ½ to 2 inches apart.
Bake the crisps for 5 to 6 minutes, or until they are melted and golden on the edges. Remove and let cool completely. Peel the crisp off the parchment or use a spatula to lift them up.
Place the tomatoes in a bowl and season them with a pinch of salt and pepper. Toss well. Add in the olives. Drizzle on a few tablespoons of the dressing and toss. Taste and add more dressing as needed. Top with the celery leaves and the cheddar crisps or serve them on the side.
This stays great in the fridge (minus the crisps, store those separatelfor a day or so!
In a bowl, whisk together the vinegar, shallot, garlic, horseradish, Worcestershire, honey, hot sauce, mustard and celery seeds. Stream in the olive oil while whisking constantly until the dressing emulsifies. I like to let the dressing sit for 15 minutes before using it.

BLOODY-MARY TOMATO SALAD

Bloody-Mary Tomato Salad image

Heirloom tomatoes are sliced and drizzled with toppings that hit the notes of a Bloody Mary in this game-changing salad. Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit, a spiced Norwegian liquor, or vodka gives the salad more complexity, but it's just as delicious virgin.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Vegetables

Time 15m

Number Of Ingredients 10

Ingredients

2 pounds heirloom tomatoes, cored and cut into 1/2-inch-thick rounds
Kosher salt and freshly ground pepper
2 tablespoons aquavit (optional)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1/2 teaspoon celery seeds
1/2 teaspoon caraway seeds
1 tablespoon freshly grated horseradish
2 tablespoons chopped fresh chives (optional)

Steps:

Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

BLOODY MARY SALAD

Bloody Mary Salad image

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

Provided by COOKGIRl

Categories Vegetable

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 tablespoon shallot, finely minced
1/4 cup vodka (or 1/4 cup stock)
2/3 cup spicy vegetable juice (V8 juice, 5.5 ounce can)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon horseradish
1/2 teaspoon celery seed
1/2 lemon, juice of
salt, to taste
pepper, to taste
8 ounces cooked medium shrimp (1 cup approximaetly)
2 cups tomatoes, diced
1 cup celery, thinly sliced
1/2 cup English cucumber, diced
1/3 cup pimento stuffed olive, cut in half
1/4 cup red onion, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil

Steps:

DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
SALAD: Toss remaining ingredients together and season with salt and pepper.
Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

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