Bloody Mary Green Bean Salad - KCTV5

Bloody Mary Green Bean Salad

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 Bloody Mary Green Bean Salad

courtesy Cindy DeHoff

Salad

1lb haricots verts (French green beans) trimmed

½ cup thinly sliced red onion

12 pickled okra pods, sliced

1 pt. grape tomatoes, halved

4 celery ribs, sliced

¼ cup fresh celery leaves

Dressing

1/3 cup Bloody Mary mix

2 Tbsp. fresh lemon juice

1 ½ tsp. dry mustard

¾ tsp. kosher salt

¾ tsp. hot sauce

¼ tsp. ground black pepper

4 ½ tsp. prepared horseradish, divided

½ cup extra virgin olive oil

1.       Prepare salad: Cook beans in boiling salted water to cover 2 minutes or until crisp-tender; drain.  Plunge into ice water.  Drain and pat dry.  Place beans, onion, and okra in a large bowl.  Place tomatoes, celery and celery leaves in a separate bowl.

2.       Prepare dressing: Whisk together Bloody Mary mix, next five ingredients, 4 tsp. horseradish in a medium bowl.  Add oil in a slow, steady stream, whisking, constantly until blended.

3.       Toss bean mixture with ¼ cup dressing; arrange on a platter.  Stir remaining ½ tsp. horseradish into ¼ cup dressing and toss tomato mixture.  Spoon tomato mixture over bean mixture.  Add salt and pepper to taste; serve with remaining dressing. 

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