By David Harbilas
Bloody Marys seem to lend themselves best to seafood pairings, but here I’ve taken the assertive flavors of the famous cocktail and partnered them with a sort of chicken Caesar salad.
The smoky flavors of the grilled chicken and the slight bitterness of the romaine lend themselves well to the spicy and sweet flavors of the vinaigrette, which is little more than a virgin bloody mary blended with a little vinegar and olive oil.
- 2 chicken breasts
- 2 heads of romaine, roughly chopped
- 1 ripe red tomato, peeled, seeded, and diced1 stalk of celery
- 1 tablespoon fresh grated horseradish, or Â½ tablespoon prepared
- zest of Â½ lemon
- 1 dash Tabasco
- 1 dash Worcestershire
- 4 tablespoons red wine vinegar
- Â¼ cup extra virgin olive oil
- salt and pepper to taste
Place the tomatoes in blender with the celery, horseradish, lemon zest, Tabasco, Worcestershire, red wine vinegar and a little salt and pepper. Process the mixture until smooth, and with the motor running drizzle in the extra virgin olive oil to create a smooth dressing. Meanwhile, prepare a grill over high heat.
Brush the chicken breasts with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until the juices from the chicken run clear when pierced with a knife. Place the romaine into a large bowl and toss with enough vinaigrette to coat the leaves. Mound the salad onto two plates and top with slices of the grilled chicken. Spoon some of the vinaigrette over the chicken and serve.