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Bloody Mary Tomato Salad

September 9, 2009 · 17 Comments

~ Mary ~

This is the first year in my adult life that I’ve put a vegetable in my garden.  I have vegetable gardening issues thanks to Patty – a story I may or may not get into in the future.   

Right now I just want to focus on my four tomato plants and the sweet little tomatoes they’re producing.  I spent last week eating them straight up with kosher salt and fresh ground pepper.  This week I’m graduating to a salad, but not for long because I’ve only had one tomato sandwich and I must have more before my tomato time is UP.

 

I’m proud to say I came up with this little number all on my own and you can follow mine or make your own variation.  Just think of your favorite Bloody Mary, the ingredients in it and start splishing and splashing.  Here’s what I did:

 

Bloody Mary Tomato Salad

     4-5 Very Ripe Tomatoes diced, wedged or sliced

     3-4 Celery Stalks cut on the diagnal it’s just prettier that way!

     Dill Pickles -however many you like – just make sure they’re CRISPY

     Capers – totally optional

     Shrimp – more options

     Spanish Olives – yet another option

Beer Chaser ;-) (that’s for all you Minnesoootans!)

     Garlic Cloves – minced, diced or sliced

     1 Tbsp Celery Seed

Everything below is an approximation for the dressing.  You can mix in a separate bowl if you want to taste before mixing in the vegetables.

     1/3 Cup Clam Juice

     3-4 Tbsp Worcestershire Sauce

     1/4 Cup Olive Oil

     Tabasco to taste

     3 Tbsp Horseradish

     1-2 tsp Cracked Black Pepper

     1 Tbsp Dijon Mustard

     Lime Juice – optional

Categories: Fish & Seafood · Mary · Sides

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