The Lush Chef

Libations used: 2 Tbs vodka & vermouth-spiked onions...
Libations left over: None, but use the rest of the salad ingredients and that bottle of vodka to make a Bloody Mary Bar... 
It's still hot out, and I still don't feel like turning on the oven. This past Sunday, when I was rushing through the Farmers' Market before hitting up a work event, I scooped up a couple pints of cherry tomatoes.  I'm milking as much as I can out of heirloom tomatoes while the getting is still good!  I ran across this Bloody Mary Salad from RossSveback.com a few weeks ago and was saving it for a hot, end of summer week night.  I added a little bit more celery and bacon than the recipe called for, as I wanted a little more crunch.  This is an incredibly quick salad to put together and perfect for a boozy brunch for a crowd.  Buy extra garlic-stuffed olives and pearl onions, fry up some extra bacon and set the rest of your salad ingredients out for an epic Bloody Mary Bar!
Bloody Mary Salad - serves 6
Salad Ingredients:

• 3 stalks celery, sliced with leaves reserved
• 2 pints cherry tomatoes, halved
• 10 vermouth-spiked pearl onions, halved from top to bottom
• 1/2 cup Hormel mini pepperoni, sliced and quartered
• 1 cup garlic-stuffed olives, sliced into thirds
• 1/2 cup blue cheese, crumbled
• 3 slices bacon, fried crisp and crumbled

Dressing Ingredients:

• 2 Tbs vodka (I used Absolut)
• 1 Tbs Worcestershire sauce
• 2 Tbs olive oil
• 1 Tbs Horseradish sauce
• 1/4 cup V8 Spicy juice
• Zest and juice from 1 lemon

- In a large bowl, gently combine all of the salad ingredients (except the celery leaves).
- In a small bowl, whisk all of the dressing ingredients and gently toss into the salad.
- Garnish with celery leaves.