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Bloody Mary Vinaigrette




Source of Recipe


Chef Geoff


Recipe Introduction


I came up with this recipe for when we first opened Tutto Mondo over in the Dilworth area. Our original concept was a tapas bar with high end cocktails. We had caviar, miniature Croque Madames, Chicken Satay, all kinds of things.

One of the more popular items was our Fried Oyster Salad with the aforementioned vinaigrette. It sold consistently and I always received compliments on it. Half of me thinks that the only reason people ordered it was because it was almost like they were getting a shot of liquor while they were eating. Kind of like knocking out two birds with one stone.

This dressing does have a kick, but I think the flavors more than make up for it.


List of Ingredients




* 1/2 c. stoli peppar
* 1/2 c. regular vodka
* 3 1/2 c. V-8
* 2 t celery salt
* 4 1/2 T horseradish
* 2 T worcestshire sauce
* 2 T tobasco
* 2 T salt
* 1 T black pepper
* 3/4 c. lemon juice
* 1 3/4 c. olive oil

Recipe



1. Combine vodka throughlemon juice in a blender. Puree until well combined.
2. With the blender running slowly pour in your oil.

Notes

This will make about 6 cups of dressing. So unless your feeding an army you may want to cut this recipe in half. It will keep for up to 2 weeks in the fridge.