Friday, February 5, 2010
BLOODY MARY SALAD
4 ripe tomatoes, large dice
3 celery stalks, diced on the diagonal
crisp dill pickles (such as Clawson's-or your own), chunked
Celery seed and celery salt, to taste
Boiled shrimp, do NOT over cook them!
Mix all together in large bowl.
1/3 to 1/2 cup clam juice
3 tablespoons Worcestershire sauce
1/4 to 1/3 cup olive oil
3 tablespoons horseradish
1 tablespoon Grey Poupon mustard
1 teaspoon freshly ground black pepper
fresh lime juice to taste
lime wedges for serving
In separate bowl mix dressing ingredients then pour over salad. Chill well before serving.
TO SERVE: Pick out your prettiest glass cocktail glasses. Squeeze some lime juice in a shallow bowl. Dip the rims of the glasses in the lime juice then dip in a saucer of Cajun season. Carefully place the chilled salad in the glasses so as not to mess up the seasoned rim. Top with a wedge of lime and enjoy.
ALTERNATIVE METHOD: Forget the dressing and pour spicy V-8 juice over the salad in glasses and add a celery stalk and a straw.