I have never been a fan of that favorite brunch libation, the Bloody Mary. I love the flavors, but the beverage is too filling for me and, once I have drunk a few sips, I want no more of it, and no food to follow it. Still, it occurred to me as I glared at my glut of end of summer tomatoes that, with a few tweaks, the flavor palate would make an excellent dressing for a tomato salad (and I was right.)
The grilled corn and the basil that I added because they were to hand (as illustrated above) are optional; the main focus of the salad should be perfect summer tomatoes. Some chopped celery leaves on top could be a good addition, and a nice throw back to the ubiquitous celery stalk garnish of the Bloody Mary. Add a slice of crusty bread as I did for this on-the-fly lunch, or toasted bread rubbed with a tiny bit of garlic and smeared with goat's cheese and you have a perfect summer dinner for one (with some dressing left to use for lunch the next day.)
1 tsp red wine vinegar
1/2 tsp Worcestershire sauce
1/2 tsp prepared horseradish
1 1/2 tsps olive oil
pinch of celery salt
generous pinch of freshly ground black pepper
Whisk all of the ingredients together to form a dressing. Taste and add more olive oil if the dressing is too sour for your taste.
When ready to use, simply drizzle over salted sliced tomatoes, tomatoes and avocado, tomato and hard-boiled egg or tuna, or as above.
This is a four minute and twenty three second to the table meal.