Bloody Mary Salad
photo by FLKeysJen
- Ready In:
- 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
- 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.
Questions & Replies
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We LOVED this salad! It has the perfect ingredients for a summer salad, or as an accompanying salad for BBQ beef, etc. Be sure to try the dressing recipe as is. The vodka burns off but adds a lovely subtle flavor that is hard for guests to identify. Don't substitute for the shallot, and use the beset tasting tomatoes you can find; this may be plum tomatoes in the off-seasons. I served this on a bed of shredded romaine, but butter lettuce would also be great.
This salad made a wonderful supper at the end of a hot day! Made as directed but I poached thawed uncooked large shrimp in white wine and water, with a couple of bay leaves and peppercorns tossed in. Tossed the cooked shrimp with a little lime juice and Old Bay and chilled while prepping the salad. The dressing perfectly complemented the salad and I made as directed, except did not have spicy V8 and subbed regular V8 with a little Tabasco and chili powder added. Did not measure the chopped veges, added to the shrimp to what looked proportional to my eye. Served the salad over romaine to add fiber and greens to the meal. Also did not have English cucumbers, used regular cukes from the grocery store. This was a great combination of flavors and a delightful meal in itself! Will make again.
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