Bloody Mary Tomato Salad

cooking.nytimes.com

Nutritional analysis per serving (4 servings)
121 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 671 milligrams sodium

A Bloody Mary is more than a hangover cure or acceptable brunch tipple; it is also an excellent example of precise and intentional ingredient pairings. There’s tart tomato, balanced with crisp celery, pepped up with piquant hot sauce, Worcestershire sauce and black pepper, then rounded out with lemon. These elements are the inspiration for a simple summer tomato salad, sans the vodka, of course. A brief pickle in lemon juice softens the celery and takes the bite out of the onions. This salad is vegan so rather than Worcestershire, which contains anchovies, soy sauce and balsamic vinegar are used to deliver that same umami and tang. (Vegetarians and vegans, remember this combination for other recipes that ask for Worcestershire!). Serve on its own, with bread to mop up the tasty juices, or toss it through pasta and serve as a salad. This salad will keep and will taste just as good (or even better) the next day. A Bloody Mary is more than a hangover cure or acceptable brunch tipple; it is also an excellent example of precise and intentional ingredient pairings. There’s tart tomato, balanced with crisp celery, pepped up with piquant hot sauce, Worcestershire sauce and black pepper, then rounded out with lemon. These elements are the inspiration for a simple summer tomato salad, sans the vodka, of course. A brief pickle in lemon juice softens the celery and takes the bite out of the onions. This salad is vegan so rather than Worcestershire, which contains anchovies, soy sauce and balsamic vinegar are used to deliver that same umami and tang. (Vegetarians and vegans, remember this combination for other recipes that ask for Worcestershire!). Serve on its own, with bread to mop up the tasty juices, or toss it through pasta and serve as a salad. This salad will keep and will taste just as good (or even better) the next day.

subheading: FOR THE SALAD:

2 celery stalks, thinly sliced

1 small red onion or shallot, thinly sliced

1 tablespoon lemon juice (from ½ small lemon)

¼ teaspoon granulated sugar

Kosher salt (such as Diamond Crystal)

2 pounds ripe tomatoes (any variety), cut into roughly 1 to 2-inch pieces

½ teaspoon black pepper

Handful of chopped parsley

subheading: FOR THE DRESSING:

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1½ to 2 teaspoons hot sauce, preferably Tabasco

1 clove garlic, grated

½ teaspoon celery salt

2 tablespoons extra virgin olive oil

Directions at cooking.nytimes.com

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