There’s nothing better than a good Bloody Mary, particularly the day after a boozie night. We’re taking some of the best things of a Bloody Mary, the celery salt, the vinegar, the fresh dill and the horseradish and concocting a salad dressing. Bloody Mary Tomato Salad has been trending the last few months, so I took it upon myself to create my own version of the dressing. It’s a dressing you can liberally pour over fresh vegetables – like tomatoes, cucumbers, celery, red onion. Please see the simple salad suggestion below.
INGREDIENTS
-
-
- 1/2 T fresh garlic, minced
- 6-8 red cherry tomatoes (or one whole tomato)
- 1 T Worcestershire sauce
- 1-1/2 tsp horseradish sauce (or more if so desired)
- 1/2 tsp celery salt (or more if so desired)
- 1 T fresh lemon juice
- 1 tsp fresh lemon zest
- 1/4 C dill pickle juice (or more)
- 1 tsp fresh dill, chopped (or dry)
- 1/2 tsp organic sugar
- 1/4 tsp Kosher salt or sea salt (taste for desired saltiness)
- 1/2 tsp black pepper
- 1 to 2 tsp hot sauce, such as Cholula or Tabasco
- 4 T extra virgin olive oil
-
In a blender, add everything except the olive oil. Blend until well incorporated and then drizzle in the olive oil while blender is running. Taste for desired salt, spice, sweet. Chill for an hour before serving. Store in glass bottle or jar with lid in fridge for up to one week.
COOK’S NOTES
- A great salad to consider for this dressing can be found on our blog; TRI-COLORED TOMATO CUCUMBER RED ONION SUMMER SALAD (https://pepperandsaltkitchen.com/2023/08/01/tri-colored-tomato-cucumber-red-onion-salad-with-spiced-bloody-mary-dressing/)