This is a terrific side salad to accompany a traditional or
non-traditional Thanksgiving feast.
Serves 8 people
Ingredients:
- A dozen ripe beefsteak tomatoes, cut into wedges and de-seeded
- 1 small red onion, thinly sliced
- 8 large celery stalks, lightly peeled with a vegetable peeler and large diced
- ½ cup pitted and roughly chopped Kalamata olives
- ½ cup pitted and roughly chopped Cerignola or Picholine olives
- 1/2 cup olive oil
- 1/3 cup Mako Vodka
- 1 teaspoon caraway seeds
- 1 teaspoon celery seeds
- ¼ cup chiffonaded fresh basil
- 2 teaspoons sugar
- 2 teaspoons fresh chopped garlic
- 2 teaspoons fresh chopped mint
- 3 teaspoons fresh chopped parsley
- Fresh ground pepper and kosher salt to taste
Preparation:
- Combine tomatoes, red onion, celery and olives in a large bowl.
- Mix olive oil and all remaining ingredients (except the vodka and the basil), then whisk in the vodka slowly until well incorporated.
- Pour the vodka dressing over the tomato mixture and then gently toss in the chiffonaded basil.
- Season to taste
This salad is best made several hours before serving and
allowed to marinate covered in the refrigerator. If kept overnight the vodka
will break down the tomatoes a bit. Leftover salad is great simmered and pureed
for a lovely tomato sauce.
This salad is great topped with some good quality feta
cheese or diced fresh
