Bloody Mary Steak Salad
This salad combines all the fresh and briny flavors of a Bloody Mary. Prepare this as a simple side salad or add sliced steak for protein.
Ingredients
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 garlic clove, grated
1 tablespoon Worcestershire sauce
4 tablespoons Sicilian Extra Virgin Olive Oil
¼ cup chopped olives
¾ cup dill pickles, sliced
2 tablespoons olive brine
½ red onion, thinly sliced
1 cup celery stem and leaves, sliced
1 pint cherry tomatoes, halved
Freshly ground black pepper
Crumbled cheese, chevre, feta or blue
8oz salad greens
1 thinly slice jalapeno, optional
16oz flank steak, optional
Recipe ingredients currently available:
In a pan over high heat or on the grill, sear the unseasoned steak until browned well on both sides and cooked to medium-rare or desired temperature, about 2 to 3 minutes on each side.
Allow the steak to rest while you prepare the other ingredients.
In a large bowl, whisk the vinegars, lemon juice, horseradish, Worcestershire sauce, and olive brine. Then add the red onion, celery, pickles, olives, tomatoes and jalapenos. Grind a good amount of black pepper over top and stir to combine.
Slice the meat into 1/2-inch slices across the grain and add to the salad. Mix again and allow to marinate for at least 30 minutes for the flavors to meld.
Serve over a mix of salad greens. Top with crumbles of cheese and reserved celery leaves.
