Bloody Mary Green Bean Salad

Amarante

Mon, Nov 28 2016, 6:44 pm

Bloody Mary Green Bean Salad

Southern Living - Best Fall Recipes

SERVES 6 to 8 ACTIVE 35 min. TOTAL 35 min.

SALAD

1 lb. haricots verts (French green beans), trimmed
½ cup thinly sliced red onion
12 pickled okra pods, sliced (I used pickled asparagus)
1 pt. grape tomatoes, halved
4 celery ribs, sliced
4 celery ribs, sliced
¼ cup fresh celery leaves

DRESSING

⅓ cup Bloody Mary mix
2 Tbsp. fresh lemon juice
1 ½ tsp. dry mustard
¾ tsp. kosher salt
¾ tsp. hot sauce (such as Tabasco)
¼ tsp. ground black pepper
4 ½ tsp. prepared horseradish, divided
½ cup extra virgin olive oil

1. Prepare Salad: Cook beans in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water. Drain and pat dry. Place beans, onion, and okra in a large bowl. Place tomatoes, celery, and celery leaves in a separate bowl.

2. Prepare Dressing: Whisk together Bloody Mary mix, next 5 ingredients, and 4 tsp. horseradish in a medium bowl. Add oil in a slow, steady stream, whisking constantly until blended.

3. Toss bean mixture with ¼ cup dressing; arrange on a platter. Stir remaining ½ tsp. horseradish into ¼ cup dressing, and toss with tomato mixture. Spoon tomato mixture over bean mixture. Add salt and pepper to taste; serve with remaining dressing.