Bloody Mary Crawfish Salad
Makes 6 Servings
Ingredients
- ⅓ cup Bloody Mary mix*
- 2 tablespoons fresh lemon juice
- 1½ teaspoons dry mustard
- ½ teaspoon kosher salt
- 1 teaspoon hot sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon prepared horseradish
- ½ cup canola oil
- 1 (16-ounce) package cooked crawfish tails, rinsed and drained
- ¼ cup thinly sliced red onion
- 12 pickled okra pods, halved
- 1 pint grape tomatoes, halved
- ½ cup thinly sliced celery
- Garnish: celery leaves and lemon zest
Directions
- In a medium bowl, whisk together Bloody Mary mix, juice, mustard, salt, hot sauce, pepper, and horseradish. Add oil in a slow, steady stream, whisking constantly until combined.
- In a medium bowl, combine crawfish, onion, okra, tomato, and celery with ¼ cup dressing. Place on a platter, and serve with additional dressing. Garnish with celery leaves and lemon zest, if desired.