Just like a spicy bloody mary, except slightly thicker! A vegetable-packed salad, perfect for potlucks, dieters and healthy eaters.
The choices consumers must make every day can be overwhelming. How many mustards does a society need? What’s the point, exactly?
BUT THEN: I recall an animated family Thanksgiving turned silent as grace was spoken by a woman of a certain age, mother, grandmother and great-grandmother to many gathered round the table.
“Thank you, Lord, for taxes,” she began, “it means we have work. And thank you for the pile of dishes to wash after our meal, it means we share it with people we love.”
AND THEN: I recall a corner grocery in Moscow during the Soviet years. There were six shelves, bare but for a jar of sour pickles. I learned that day that the wealth of capitalism, and democracy, is measured in food.
Despite its quirky name, BLOODY MARY SALAD represents the wealth of fresh produce – all choices – we find in our own supermarkets, day in, day out. Let us be thankful.
And will someone please pass the kumquat-chipotle-caramel mustard?
BLOODY MARY SALAD
Refrigerator time: 6 hours or more
Makes 6 cups
- 2 small boxes sugar-free lemon gelatin (yes, jello!)
- 1/2 cup V8 juice
- 4 cups V8
- 2 cups chopped celery (about 4 ribs)
- 1 cup chopped onion (about 1/2 an onion)
- 2 cups chopped English cucumber (about 2/3 a cucumber)
- 2 cups chopped yellow, for color contrast, or red or green pepper (about 1 pepper)
- 2 cups grated, for texture contrast, or chopped carrot (about 2 large carrots)
- Zest from a lemon, optional
- Chopped fresh chives or dill, optional
- 1 tablespoon horseradish
- 1-1/2 teaspoons salt
- 1 teaspoon Worcestershire sauce
GELATIN In a bowl large enough to eventually hold the whole salad, stir together gelatin and ½ cup V8. Set aside to softly gel.
V8 In a large saucepan, heat 4 cups V8 until just boiling. Add the celery and onion to the saucepan as they're chopped, this helps them "cook" just a bit.
VEGETABLES Chop cucumber, pepper and carrot, add zest and herbs if using; set aside.
COMBINE A quarter-cup at a time, add a cup of hot V8 to the gelatin mixture. Stir in the horseradish, salt and Worcestershire. Add remaining hot V8. Stir in other vegetables.
Transfer to serving dish and refrigerate until set. I usually use a clear glass jar for serving straight to the table but if you like, an old-fashioned gelatin mold will work too.
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