Mood:
Topic: Food

Friday, my office had a company cookout—it was very much like the party in Office Space...only no one was talking about showing anyone their "O" faces (although it probably would have been a little more interesting if they had been). Just saying.
Anyway, no matter how cynical everyone may think I am, I decided to whip up a little something to contribute to the party. It's been awhile since I got out my recipe book and went to town. But when I heard about the cookout, I remembered the perfect recipe I had stashed away—the Bloody Mary Tomato Salad.
In last year's July issue of Good Housekeeping, they had a slew of recipes for a potluck BBQ, including caramelized onion and goat cheese panini, artichoke and mint dip, cantaloupe and cucumber salad, and corn and barley salad, along with the Bloody Mary dish.
So Thursday night, I made the biggest Bloody Mary of my bartending career—one that serves eight. For the salad, you will need 2 tablespoons of prepared horseradish, 2 tablespoons of olive oil, 2 tablespoons of vodka, 1 tablespoon of fresh lemon juice, 1.5 teaspoons of hot pepper sauce, 1 teaspoon of Worcestershire sauce, salt and pepper, 3 pints of cherry or grape tomatoes cut in half, 4 stalks of celery cut into 1/4-inch diagonal slices, and celery leaves for garnish.
As usual, I tweaked the recipe to my liking. I added fresh green beans to the salad which I put in boiling water for three minutes before dropping them into an ice bath. I also added a couple pickled okra, sliced down the middle. In the south, we drink our Bloody Marys with a kick—so I doubled and tripled the ingredients for the dressing. The result was very tasty and very much like one of my favorite brunch beverages.
Although my coworkers seemed to enjoy the salad, I set aside a portion for the newest man in my life to try—it will be his first taste of my cooking. If he hates it, we are through (totally kidding).
Cheers!






