There is snow on the hills today and definitely our first taste of winter to come. My cherry tomatoes though, are oblivious to this, and are still giving the last of their summer bounty. Ripening on withered vines, even the black tomatoes that I had given up on, are producing delicious fruits. Most of my friends, with orderly lives have long since discarded their withered vines but – perseverance, gluttony and a blind eye to their unsightly appearance, has paid off for me and I will enjoy all they have to offer. I have looked at this salad on one of my favourite food sites – Food 52 – for a long time, and finally made it this week. I loved it and I am making my slightly amended version again now to share with you. The dressing for this salad looks to have a lot of ingredients, but work with what you have. I didn’t have any horseradish – sadly – because I do think this would be an amazing addition. I also think you could double the balsamic vinegar if you don’t have sherry vinegar. The hot sauce and the Worcestershire Sauce though are must haves for authenticity in your your Bloody Mary dressing. It is not important to use the most tender cut of beef as you will be cooking it rare to medium rare!!!!! and slicing it thinly, making sure you trim any sinew or fat as you cut it. These cuts have a […]
