I’m not sure when or how my love affair with Bloody Marys started. But knowing me, having a vegetable as the base of this lovely cocktail probably has a little something to do with it. I share this Bloody Mary passion with my boyfriend. One day he came up with an ingenious idea: how about I make a Bloody Mary salad? What a fantastic plan, an edible version of our favorite drink!
But like most would-be super original ideas, the internet rained on our parade, letting us know that loads of people had already thought of it. I was bummed for about two seconds, but with the knowledge that it has been done and it works, I felt more driven than ever to make a Bloody Mary Salad. I made mine like how my boyfriend makes a Bloody Mary–with olives and bacon. Pair this salad with a stiff Bloody Mary. Awww yeah. Cheers!
Bloody Mary Salad
Makes 1 main course, or 2 appetizers
Adapted from Running with Tweezers
1 pint cherry tomatoes, halved
1 clove garlic, minced
1 tablespoon extra virgin olive oil
2 teaspoons Worcestershire sauce
1 teaspoon prepared Horseradish
Juice and zest of 1 lemon
Pinch of ground celery seed (optional)
Salt and pepper
2 slices of bacon
2 large handful of your favorite salad greens
4 ounces blue cheese, sliced
1/2 cup sliced, pitted green olives
2 stalks celery, sliced crosswise (save the leaves for garnish)
In a medium bowl, combine the tomatoes, garlic, olive oil, Worcestershire sauce, horseradish, a dash or two of Tabasco, lemon juice and zest, and optional celery seed. Stir to coat all tomatoes with marinade. Season to taste with salt and pepper. Cover and allow to marinate in the fridge for 30-60 minutes.
Place bacon in a large skillet and heat it up over medium-high heat. When bacon begins to brown and curl, flip over and cook until both sides are done. Transfer bacon to a paper towel covered plate. Set aside.
When ready to serve, start with your salad greens on your plate. Then top with sliced blue cheese, olives, and sliced celery. Crumble the bacon over the salad. Finally, add the tomato mixture and drizzle remaining marinade over the top. Garnish with celery leaves and serve immediately.