Bloody Mary Chopped Salad Recipes

Steps:

• 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.

Steps:

• Mix dressing, cocktail sauce and Worcestershire sauce until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour.

Steps:

• Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
• To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
• When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.

Steps:

• Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve.

Steps:

• Preheat a grill pan or griddle to medium high.
• Meanwhile, combine tomato paste, lemon juice, horseradish, and worcestershire in a bowl; whisk in the oil.
• Stir in parsley, and season with salt and pepper.
• In a large serving bowl, combine lettuces and celery.
• Season steak with salt and pepper, then grill or pan fry until medium rare (pink in center) about 12 to 15 minutes.
• Remove, cover loosely with aluminum foil, and let sit 10 minutes.
• Remove foil, slice steak across the grain.
• Toss half the vinaigrette with the salad, arrange steak on top, drizzle with remaining vinaigrette, and sprinkle with caperberries or sliced olives.